Craving-Worthy Cavatappi with Sun-Dried Tomatoes

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 4 people

Ingredients:

• Kosher salt
• 2 tablespoons olive oil
• 1 jar of sun-dried tomatoes packed in oil (about 6.7 ounces) - Delallo brand recommended
• 6 cloves of garlic, thinly sliced
• 1 can of cannellini beans (15 ounces)
• 1 pound of dried cavatappi pasta (corkscrew-shaped; another similarly-shaped pasta will work)
• Red chili flakes, to taste
• Extra-virgin olive oil (the best quality you have)
• 1 cup of grated aged Parmesan cheese
• 1/2 bunch of flat-leaf Italian parsley, chopped

Instructions:

Bring a large pot of water to a boil. Season the water with enough kosher salt to make it taste like a good soup, but not overly salty (approximately 1/4 cup of salt).

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of oil from the sun-dried tomato jar. Ensure that the bottom of the pan is well coated with the oil. Add the thinly sliced garlic and sun-dried tomatoes to the skillet.

Drain and rinse the cannellini beans under cold water. Set them aside for later use.

Add the cavatappi pasta to the boiling water. Simultaneously, turn on the heat under the skillet with the garlic and tomatoes. Toast the garlic and tomatoes until the garlic starts to turn golden. Add a generous pinch of red chili flakes, followed by a ladleful of pasta water. Expect some sputtering and spurt, but that's normal. Let it cool down a bit and then add the cannellini beans along with another ladleful of pasta water. Keep the skillet simmering while the pasta cooks, stirring occasionally.

When the pasta is just al dente (a minute or two less than the package instructions), use a spider tool or slotted spoon to transfer it directly into the skillet with the garlic, tomatoes, and beans. Stir everything together over medium heat. If the pan seems dry, add another ladleful of pasta water. Continue cooking and stirring until all the liquid is absorbed, the pasta is cooked, and the sauce has thickened.

Remove the skillet from the heat and drizzle your best extra-virgin olive oil over the pasta. Add a generous handful of Parmesan cheese and half of the chopped parsley. Stir well to incorporate the ingredients. Taste and adjust the seasoning, adding more salt or red chili flakes if desired.

Serve the cavatappi in warmed bowls, topping each portion with extra Parmesan cheese and parsley. Enjoy immediately.

Note: This mouthwatering cavatappi with sun-dried tomatoes will leave you craving more, making it a true success in your recipe repertoire.