Spicy Penne With Zucchini And White Beans
serves 2-4
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3/4 pound penne
1 tablespoon olive oil
2 medium zucchini, cut into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 long red chile pepper, thinly sliced
1 15-ounce can white beans (cannelini beans), rinsed and drained
1 teaspoon chopped fresh marjoram
prep: 10 minutes
total: 30 minutes
large pot
colander
large sauté pan
can opener
1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until it's al dente. Reserve 1 cup of the pasta water.
2. Meanwhile, prep all the ingredients. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the zucchini and stir it briefly. Leave it to brown for 1-2 minutes. Stir again, and let it brown another 2-3 minutes.
3. Add the garlic and chile and stir until fragrant, about 20 seconds. Pour in 1/4 cup of the pasta water to the pan and let it simmer for about 3 minutes. Add the beans and stir to combine.
4. Drain the pasta and add it to the pan with the sauce. Toss to combine. Add more pasta water if the sauce is too dry. Stir in the marjoram and serve.
2. Meanwhile, prep all the ingredients. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the zucchini and stir it briefly. Leave it to brown for 1-2 minutes. Stir again, and let it brown another 2-3 minutes.
3. Add the garlic and chile and stir until fragrant, about 20 seconds. Pour in 1/4 cup of the pasta water to the pan and let it simmer for about 3 minutes. Add the beans and stir to combine.
4. Drain the pasta and add it to the pan with the sauce. Toss to combine. Add more pasta water if the sauce is too dry. Stir in the marjoram and serve.
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