This is was wonderful mid-week pasta that takes a little planning and prep but it is well worth it. It comes from Melissa Clark but we’ve embellished it just a bit. This version makes enough for two people.
For this you’ll need: 1/2 lb dried shell pasta (or similar), 1-2 cups cherry tomatoes (roughly diced), 1/4 tsp + 1/4 tsp crushed red pepper, 1 shallot (chopped), 3 garlic cloves (thinly sliced), 1 lemon (for zest, 1/2 for juice), 1 15oz can white beans, 1/2 cup parmesan (grated), 1 cup fresh parsley (chopped), 1/2 cup white wine, salt, pepper, olive oil.
Start a pot of slated water on to boil for the pasta, but don’t (yet) start the pasta.
Drain and rinse the white beans and set aside.
Place the diced tomatoes to a small bowl and add 1 Tbsp olive oil, salt, 1/4 tsp crushed red pepper and toss to combine. Allow to marinade as you prep the other pieces.
Add about 1/4 cup olive oil to a large skillet or small dutch oven over medium heat. Add the chopped shallots in and cook until softened, about 5 mins. Add the garlic and cook for another minute until just fragrant. Add 1/4 tsp crushed red pepper, some salt, the zest of one full lemon (save at least 1/2 of the lemon for juice) and 1/2 cup chopped parsley and stir well. Reduce the heat slight to avoid burning but enough to keep everything browning. Lightly smash some of the beans to create a lumpy paste and cook for about 5 mins.
Place the pasta in the boiling water and cook as per the package instructions (circa 8-12 mins).
Turn the heat up slightly on the beans and add the white wine, scraping up the sticky bits from the bottom of the pan. Stir well and cook until the wine has evaporated, about 5-8 mins. Turn the heat to low or off.
Once the pasta is cooked, drain it reserving 1 cup of the water.
Place the pasta, 1/2 cup of chopped parsley, the juice of 1/2 lemon, the grated parmesan and a dash of salt and pepper into the same pan as the bean mixture. Add the tomatoes and all of their juices along with 1/4 cup of the pasta water and stir well over medium/low heat. Keep stirring to coat everything and add in the remaining 1/4-1/2 cup of reserved pasta water (as needed) as you stir until a thick, creamy sauce is created.
Transfer to a large serving bowl and serve with more grated parmesan and crusty bread on the side.
Dinner at Our Place 