Sometimes I forget what I have at home and what I need to get when I’m at the grocery store. I’ve been trying to be more rigorous in making a list, but it’s not always possible on some of my impromptu shopping trips.
Tonight’s meal was inspiring by having way too many cans of cannellini beans. These sweet beans have roots in Italian cuisine and do really well in light, lemony pasta dishes. I really like the flavor of this bowl. The garlic and capers smelt so sweet and wonderful while cooking and the lemon vinaigrette adds a creamy, tangy flavor to the dish.
- 1/2 pound of spaghetti or angel hair pasta
- 4 Tbsp of olive oil, divided
- 6 cloves of garlic, crushed
- 1 1/2 Tbsp capers, drained and crushed
- 1 can of cannellini beans, drained
- 1 Tbsp fresh squeezed lemon juice
- 1/2 tsp lemon zest
- 1 tsp olive oil
- 1/2 tsp Dijon mustard
- 2 tsp fresh rosemary, minced
- 1/4 tsp fresh thyme leaves, minced
- 1/4 cup dry white wine
- salt and pepper to taste
- crushed red pepper to taste
- Start by bringing a pot of water to a boil and cook the pasta per package directions. Cook until al dente, strain, cover and set aside.
- While pasta is cooking, heat 1 Tbsp of olive oil in a saucier. Once hot add the garlic and capers and cook on low heat until fragrant and garlic just begins to brown (but not burn).
- In a small bowl, make the vinaigrette by whisking together the lemon juice, zest, mustard and 1 tsp olive oil.
- When the garlic and capers are fragrant, turn the heat up to medium, add the beans and the vinaigrette and cook for 1 minute.
- Deglaze with the wine, add the pasta, herbs and salt and pepper. Turn to coat the pasta and cook until the wine is reduced. Remove from heat and serve, garnished with additional herbs and crushed red pepper.