Pasta
Serves: 10
2 TBS crushed red chiles, such as Piquins
2 TBS olive oil
1 onion, chopped
3 cloves garlic, minced
2 zucchini, sliced thinly
6 sun-dried tomatoes marinated in oil, drained and chopped
4 cups cooked and drained cannelloni beans
3 cups cooked macaroni
4 cups homemade vegetable or chicken broth
2 tsps. dried oregano
Salt & freshly ground black pepper to taste
Grated Parmesan and extra-virgin olive oil for serving
Sauté the onion in the oil for
several minutes or until soft. Add the garlic and zucchini and continue cooking,
stirring occasionally, until zucchini is tender. Add the chile and tomatoes and
sauté an additional 3 minutes. Stir in the beans, macaroni, broth, and oregano
and season to taste. Cover and simmer over medium heat for 15 minutes, adding
more broth if necessary. Garnish each bowl with grated Parmesan and drizzle of some
good extra-virgin olive oil if desired.