INGREDIENTS :

¾ cup sun – dried tomatoes

2 tsp. Gallo Pure Olive Oil

2 onions, halved lengthwise and thinly sliced (about 2 1/2 cups)

5 garlic cloves minced or pressed

1 ½ tsp. marjoram

1 lb. fresh green beans, cut in half crosswise on the diagonal

¾ lb. Unico Rotini or Unico Fusilli

salt and ground black pepper to taste

2 cups quartered cherry tomatoes

PREPARATION: Heat olive oil in a large skillet. Add the onions and cook, stirring often, for 3 – 4 minutes, until they begin to soften. Add the garlic and marjoram and cook for 3 minutes. Blanch fresh beans in the hot pasta water for 3 – 4 minutes and remove them with a sieve to the skillet. Cover and cook on medium low heat, stirring occasionally. Stir the pasta into the boiling, cover and return to boil. Uncover, stir and cook until al dente.

While the pasta cooks, cut sun – dried tomatoes into thin strips and add them with a little white wine to the skillet. Add salt and pepper. Drain pasta. Stir the green bean sauce and fresh tomatoes into the pasta and serve immediately.

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