Corn Pasta with Fennel, Cannellini Beans and Capers

I recently discovered corn pasta and was very pleased with how it turned out.  It cooked to al dente in 7 minutes, tasted great and it’s gluten-free!  I paired it with a fresh fennel-tomato-caper sauce with cannellini beans tossed in for added protein, and kept the seasoning simple with a bit of garlic, s&p, fresh parsley and some capers for a little tang.  The result was fresh and flavourful, and came together in under 30 minutes.

Ingredients: (Makes 4-5 servings)

2 cups corn fusilli

3 roma tomatoes, diced

2 cloves garlic, minced

1 small fennel bulb, cut in half and thinly sliced

1 small leek, sliced lengthwise and thinly sliced

1/2 can cannellini beans, drained and rinsed

2 tablespoons olive oil

2 tablespoons capers

1/2 cup italian flat leaf parsley, chopped

lots of cracked pepper and himalayan rock salt

cayenne pepper to taste

Method:

Start by boiling the water for the corn pasta.  Heat the olive oil in a large skillet on medium.  Add the leeks, then add the fennel and minced garlic. Saute for 5 minutes.  Now add the chopped tomatoes, season with salt, pepper and cayenne and bring to a bubble.  Then reduce heat, add the cannellini beans and capers, and simmer till the pasta is done. If sauce becomes too thick, you can add a couple tablespoons of pasta water.

When the corn pasta is cooked al dente (be sure to read the package, it only takes 7 minutes or so), drain and add to the skillet. Toss around for a minute or two to make sure everything coated.  Garnish with flat leaf parsley and salt and pepper to taste, and serve!

~The Vegan Project

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