Spaghetti con pomodori secchi, fagioli, e zucchini
This pasta dish is one of our favorites at home. It is my “go to” when I do not have any other ideas for dinner. I generally have all the ingredients in the house so it is convenient. Whole wheat spaghetti is also a delicious option if you prefer to use whole grains.
1 – lb. spaghetti
6 – oz. sun-dried tomatoes (packed in olive oil)
1 – 15 oz. can cannellini beans
2 – medium zucchini
2 – cloves garlic
1/2 – tsp. crushed red pepper
1/4 – tsp. freshly ground black pepper
1/2 – tsp. salt (or to taste)
1/2 – cup pecorino Romano cheese
Put on a large pot of water to boil. In the meantime, slice the zucchini in rounds, about 1/8 inch thick. If it is a large zucchine, slice the rounds in half and set aside. Cut the sun-dried tomatoes in slices about 1/4 inch wide. Peel the garlic and smash both cloves with the side of a wide knife. This will release the flavor.
Heat a large skillet and add extra virgin olive oil, enough to lightly cover the bottom of the pan. Add the garlic, sun-dried tomatoes, and crushed red pepper. Sauté until soft, about 5 minutes. Use a low flame so not to burn the tomatoes. Stir often. Add the zucchini, salt, and black pepper. Stir and cook about 6 – 7 minutes, then add the cannellini beans (drain first). Stir and cook until the zucchini is tender, but not limp.
Meanwhile, the water should have come to a boil, add about 2 tsp. salt. Add the spaghetti, stir to make sure it does not stick together. Bring back to a boil and cook according to the package directions. Check the pasta about 2 minutes prior to what the directions say in order to check if it is al dente. It should be a little firm to the bite.
Drain the pasta, but reserve 1 cup of the pasta water. Add the pasta to the zucchini mixture and stir, adding about 1/2 cup of the pasta water. Stir in the pecorino, add more pasta water as needed to make a thick sauce. Do not use more water than necessary. Drizzle the top with olive oil and serve immediately.