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Fusilli with Sundried Tomatoes & Cannellini Beans

Prep Time:
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Total Time:0 hour(s)

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.

Serves 2


  • 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


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.