orecchiette with mussels, cannellini beans and tomato

orecchiette con cozze, cannellini e pomodoro

4 to 6 servings

• Salt
• 3 tablespoons extra-virgin olive oil
• 1 pound mussels, cleaned
• ¼ cup dry white wine
• 1 small onion, finely chopped
• 1 (15-ounce) can cannellini beans,rinsed and drained
• 10 cherry tomatoes, halved
• 2 teaspoons finely chopped fresh marjoram
• 1 pound orecchiette pasta

Bring a large saucepan of salted water to boil.

In a large skillet, heat 1 tablespoon of the oil over medium heat; add the mussels and wine. Cover and cook, stirring occasionally, until mussels open, about 6 minutes (make sure to discard any mussels that do not open). Transfer mussels and their liquid to a large serving bowl. Shell half of the mussels and return to bowl.

Add the remaining 2 tablespoons oil to the skillet and heat over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the beans, tomatoes, marjoram and a pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until flavors have blended, about 5 minutes. Transfer sauce to the bowl with the mussels.

Meanwhile, cook the pasta until it is al dente. Reserving ½ cup of the pasta water, drain pasta. Combine with mussels and toss well. Use a splash of the pasta water and a drizzle of oil to add body to the sauce, if desired. Season with salt to taste and serve immediately.