The food blog internet has decided that "tuscan" means sun-dried tomatoes plus cream plus garlic and honestly — they've landed on something good. This is that treatment applied to pasta and white beans. Pantry ingredients, one pot, dinner in twenty minutes. Vegetarian if you care about that; just excellent if you don't.
What You Need
- 12oz short pasta, rigatoni, shells, or penne
- 1 can cannellini beans, drained
- 1/2 cup sun-dried tomatoes, chopped, oil-packed
- 4 cloves garlic, sliced
- 1/2 cup grated parmesan
How to Make It
- 1
Boil pasta in heavily salted water until 2 minutes shy of al dente. Before draining, scoop out 2 cups of pasta water.
- 2
In a wide skillet, warm 3 tablespoons oil (sun-dried tomato oil if you've got it) over medium. Add sliced garlic and sun-dried tomatoes, cook 2 minutes until fragrant.
- 3
Add beans and a cup of pasta water. Season well with salt. Simmer 3 minutes, crushing about a third of the beans with the back of a spoon to thicken the sauce.
- 4
Add drained pasta and parmesan. Toss, adding more pasta water as needed until the sauce clings to every shape. Finish with more parmesan and a drizzle of olive oil. Eat immediately.
