A Post on Winning - Cavatappi with Sun Dried Tomatoes and Cannellini Beans

A couple weeks ago I had a fun email waiting in my inbox.  It was from Sarah, informing me I'd won the Alexia giveaway from her blog.

The month of December found packages on our doorstep on a regular basis, due to the holiday season.  So at first I assumed this box was a gift. 

But it wasn't!  It was my prize package from Alexia!  A reuseable shopping bag, potholder, spatula, 2 cutting boards, and a coupon for a free Alexia product.  I sent Thatboy to the store and told him to pick out whatever product he wanted.  When he came home he said he picked this garlic bread because "everything else they make, I already make really well."  I'm not sure if I should take this as a compliment, or if I should start working on my garlic bread skills!

To go with the garlic bread, I needed a nice pasta dish.  You know, because most people plan their meals around side dishes.  This Cavatappi from Elly's blog was perfect, because I already had cavatappi on hand, AND it featured beans.  Which meant I knew all the boys in my home would go gaga over it.  Normally I'm not a fan of sundried tomatoes, because they're too oily for me.  But Elly figured out a way to really use that oil to the pasta's advantage, using it to create a light and flavorful sauce.

Cavatappi with Sundried Tomatoes and Cannellini Beans (From Elly Says Opa)

8 oz. cavatappi pasta
1 Tbsp oil from oil-packed sundried tomatoes
1 Tbsp olive oil
4 fat cloves of garlic, thinly sliced
1/4 tsp red pepper flakes
1/2 cup sundried tomatoes, drained and sliced into strips
1 can cannellini beans, drained and rinsed
1/4 cup pecorino romano or parmesan cheese
2 Tbsp. fresh chopped parsley
salt and pepper

1. Cook the pasta according to pasta directions. Drain, saving 1 1/4 cups of the pasta water liquid.
2. While pasta is cooking, combine the sundried tomato oil and the olive oil together in a large skillet  over medium-high heat.  
3. Add the garlic and fry it for about a minute before adding the red pepper flakes.  Cook for another 30 seconds.  
4. Add the sundried tomatoes to the skillet and cook for another minute.
5. Add 1/2 cup of the pasta water.  Keep it simmering until it reduces by half.
6. Add the beans, the remaining pasta water, and some salt to taste.  Bring to a boil, then lower heat and simmer 4-5 minutes.
7. Stir in the pasta, tossing to coat.
8. Remove from heat, then add in the parsley and the cheese.  Season with freshly ground pepper and serve.