Recipe by dicentra
This is from the Moosewood cookbook. It is really yummy and makes a ton. Top it with Parmesan cheese and serve with crusty bread
Top Review by Kumquat the Cat's friend
This has been in my cookbook for a while so I decided to make it recently and was very pleased. Moosewood recipes are practically never-fail. I loved the combination of fresh and dried tomatoes and green beans and loved the heavy veggie to pasta ratio. I forgot to quarter the cherry tomatoes, oh well. I usually omit the soaking part of the sun-dried tomatoes because I like the chewy texture but this time I soaked them to add water to the sauce. Someone might want to try this with fresh marjoram, but I used dried as per recipe. Thanks dicentra!
- 3⁄4 cup sun-dried tomato, not packed in oil
- 1 cup boiling water
- 2 teaspoons olive oil
- 2 onions, thinly sliced
- 5 garlic cloves, minced
- 1 1⁄2 teaspoons dried marjoram
- 1 lb fresh green beans, cut on the diagonal
- 3⁄4 lb ziti pasta or 3⁄4 lb gemelli pasta or 3⁄4 lb fusilli
- salt and pepper
- 2 cups cherry tomatoes, quartered
Directions See How It's Made
- Bring a large pot of water to a boil to cook the pasta.
- Meanwhile, place the sun-dried tomatoes in a bowl with the boiling water and set aside.
- Heat the olive oil in a large skillet. Add the onions and cook 3-4 minutes, until they begin to soften. Add the garlic and marjoram and cook for 3 more minutes.
- Blanch the green beans in the hot pasta water 3-4 minutes and remove them with a slotted spoon to the skillet. (If you are using frozen, add them directly to the skillet to reheat.)
- Add the pasta to the boiling water and cook until al dente. While the pasta cooks, drain the sun-dried tomatoes, reserving the liquid. Cut them in small strips and add them with their liquid to the skillet. Add salt and pepper.
- Toss with the pasta and fresh tomatoes and serve.