Fusilli with Sundried Tomatoes & Cannellini Beans

  • Prep Time:
  • Cook Time:
  • 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.

Get Treats In Your Inbox
Share More Great Food
© Market Hall Foods. All rights reserved.