Normally when I think of pasta, I think of a hearty, filling meal made for those winter months when you really need some comfort food. However, it’s spring now, and it’s been fairly warm the past few weeks so I just wasn’t in the mood for a heavy pasta dish but I also wanted something quick and easy, and really, what’s quicker and easier than a pasta dish?
This pasta dish is one you can make year round, but the flavors of the dish are very reminiscent of summer.
What you will need:
approximately 12 cherry (or grape) tomatoes halved
4 cloves of garlic minced
1 can of canellini/white beans
2 tbsp of capers
the zest and juice of 1 lemon
1/2 lb of thin spaghetti (or angel hair, linguini, or any other long pasta you prefer)
2 tbsp of olive oil
1/4 cup freshly grated parmesan cheese
1 tbsp of crushed red pepper flake (optional)
parsley for garnish (optional)
1. Cook the pasta according the package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the garlic and cook for 2 minutes.
4. Add the zest and juice of the lemon and cook for 5 minutes with the garlic.
5. Next, add the cherry tomatoes and canellini beans. Cook for 5 minutes.
6. When the pasta is cooked (do not overcook!), drain the pasta, but do not rinse. Add the hot pasta directly to the sauce, tomatoes, and beans and toss. Let the pasta cook for 2 minutes with the ingredients in the pan.
7. Next, add the capers and red pepper flakes and toss with the pasta.
8. Turn off the heat and transfer to a serving bowl.
9. Sprinkle the parmesan cheese and parsley over the top.
Enjoy! what are some ways you enjoy pasta in the summer?