Ingredients

• 3/4 cup sun-dried tomatoes
• 2 tsp olive oil
• 2 onions (halved and thinly sliced (about 2 1/2 cups))
• 5 cloves garlic (minced)
• 1 1/2 tsp marjoram
• 1 lb green beans (cut in half on the diagonal)
• 3/4 lb rotini (or fusilli)
• salt and pepper (to taste)
• 2 cups cherry tomatoes (quartered)

Instructions

1. Heat the olive oil in a large skillet, add the onions and cook, stirring, 3-4 minutes until they begin to soften.
2. Add the garlic and marjoram and cook 3 minutes.
3. Blanch the green beans in the boiling pasta water 3-4 minutes, then lift them out into the skillet; cover and cook on medium-low, stirring occasionally.
4. Cook the pasta in the boiling water until al dente.
5. Meanwhile, cut the sun-dried tomatoes into thin strips and add to the skillet with a splash of white wine; season with salt and pepper.
6. Drain the pasta, stir in the green bean mixture and fresh cherry tomatoes, and serve immediately.

Cooking Tips

• Slice the onions thinly so they soften and sweeten
• Blanch the beans in the pasta water to save a pot
• Use oil-packed sun-dried tomatoes for the best texture
• Add the fresh tomatoes off the heat to keep them juicy
• A twist of pasta like rotini or fusilli catches the bits