I wish I had a rocking story about this pasta, but sadly I don’t. I guess that’s a testament to how long I’ve been making it. It is one of the quickest dishes for me to whip up, but has the feel of something more difficult. As most of you know, I’m not a slave to the kitchen.
Today was one of those days where I needed a quick dinner, but was in no mood for going out or sandwiches at home. I wanted something hot and I needed something familiar and delicious.
We are staying on a military base right now and put in lockdown for most of the day. My son was off base at his mom’s day out and I was 90 minutes late picking him up because of when we were allowed to leave base. We could tell the storms were coming in, but alas, didn’t beat them. The rain clouds opened on us and we entered our room looking like we’d all just jumped into a pool with our clothes on.
I was ready for a hot meal, even if I was the one cooking it. I usually make this with great northern beans, but with everything going on, I forgot to add them in. We noticed when HEP said that he thought something was missing. The recipe will include them, they are delicious in this pasta. All of the flavors build on each other for complete comfort. Pair it with a simple salad and you have yourself a great meal!
- 3 Tablespoons extra virgin olive oil, divided
- 1 Tablespoon garlic, minced (about 2 cloves)
- ½ cup fresh lemon juice, from 2 lemons
- 1 teaspoon lemon zest
- 2 Tablespoons white wine vinegar
- ½ Tablespoon grain dijon mustard
- ⅓ cup vegetable stock
- ½ teaspoon salt
- 8 oz angel hair pasta
- ⅓ cup chopped kalamata olives
- 2 Tablespoons capers
- 1 - 15 oz can great northern beans, drained and rinsed
- ½ cup freshly grated parmesan
- Cook pasta according to package directions, drain and set aside
- In a large skillet over medium heat, add 2T olive oil
- Add garlic and saute for 1 minute
- Add lemon juice, zest, vinegar, mustard, stock - stir
- Whisk in 1 T olive oil
- Add salt
- Add olives, capers, beans
- Add hot pasta and toss with sauce
- Sprinkle with parmesan and toss once more
It's better to toss the sauce with the pasta when the pasta is hot, it will absorb the sauce well