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Fusili with Sundried Tomatoes and Cannellini Beans

This is a great summer dish - it's perfect at room temperature for a picnic, but it also could make a tasty first course or main course for a dinner.

Ingredients

  • 8 ounces fusili
  • 6 - 8 sundried tomatoes, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 can cannellini beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • zest of one lemon
  • salt & crushed red pepper
  • grated Parmigiano
  • parsley or basil

Instructions

Put on a pot of water to boil. When boiling, add salt and your pasta.


In a large pan, heat the olive oil over medium heat. Add the sliced garlic and saute until just shy of golden. Add the sundried tomatoes, cannellini beans and season with salt & crushed red pepper. You're just heating this through so keep the heat medium.


When the pasta is just short of cooked, add it to the pan along with a 1/4 cup of the pasta cooking water and crank the heat to high. Cook together for one minute, stirring, until a sauce is formed. Turn off the heat and add your lemon zest, grated cheese and herb of choice.


Serve with extra grated parmigiano.

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Fusilli

$6.75

Known by a slew of different names, fusilli is a tightly coiled corkscrew. The nooks hold onto rich sauces very well - like a creamy cheese sauce in quattro formaggio. .

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.


Country:
Italy
Size:
1.1 lbs
Vendor:
Brand:
Rustichella D'Abruzzo
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Price:
$6.75 (Currently Sold Out)

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