That's how I've been feeling this week. The Christmas season is always extra busy around our house and when dinner time rolls around I don't always have a lot of time to spend in the kitchen. On nights when I'm in a pinch, like last night, I pull out this recipe. It only takes me about 15 minutes to prepare from start to finish and afterwards the clean up is really quick which is a big bonus in my book. It is very hearty, full of flavor and a meal in itself. Add a salad and some bread and dinner is served! I clipped this recipe out of the Oregonian Foodday a while back and keep it filed with my other favorite quick and easy recipes.
Sauce of Sun~Dried Tomatoes and Cannellini Beans
Makes enough for 1 pound of pasta
This sauce takes just 7 minutes to prepare.
1 pound tubular pasta
3 Tablespoons extra~virgin olive oil (divided)
2 Tablespoons olive oil from sun~dried tomato container
4 fat cloves garlic, sliced (about 2 Tablespoons)
1/2 teaspoon crushed red pepper flakes, or more or less to taste
1 cup sun~dried tomatoes packed in olive oil, drained and sliced in 1/4~inch strips
hot water from the pasta~cooking pot
1 1/2 cups cooked or canned cannellini beans, drained and rinsed
1/4 teaspoon salt, or more to taste
1 Tablespoon chopped fresh Italian (flat~leaf) parsley
1/2 cup grated Parmigiano~Reggiano or Grana Padano
Start cooking the pasta in a large pot of boiling salted water 5 minutes before you start the sauce.
Pour 2 Tablespoons of the olive oil and the tomato~packing oil (1/4 cup total) into a big skillet, scatter the garlic slices in the oil and set over medium~high heat. Cook for 1 minute or so, until the slices are sizzling.
Drop the pepper flakes in a hot spot, toast for 1/2 minute and stir in with the garlic.
Drop the strips of sun~dried tomato into a clear part of the skillet, stir and spread them out. Let them sizzle and toast for a minute or so.
Ladle 1 cup of boiling pasta water into the skillet and stir up everything well. Keep the liquid simmering actively so the tomatoes soften and release their flavor. Cook for 2 minutes or so, until the liquid has reduced by half.
Stir in the cannellini beans, the 1/4 teaspoon salt and about 1 1/2 more cups of pasta water. Bring the sauce rapidly to a boil, stirring, and cook at an active simmer for 4 minutes, thickening slightly. Keep hot until the pasta is ready.
When the pasta is almost done, al dente, scoop it up and into the skillet to finish cooking, adding a little more pasta water or allowing the pasta water to reduce as necessary. Add the parsley during the initial tossing; turn off the heat, toss in the cheese and the final Tablespoon of olive oil just before serving.
~From "Lidia's Family Table"
by Lidia MatticchioBastianich
ENJOY!!
