- 1 pound Farfalle pasta
- 2 tablespoons extra-virgin olive oil
- ¼ tablespoon crushed red pepper flakes
- ½ cup sun-dried tomatoes
- 1 medium yellow onion
- 2 cloves garlic, minced
- 1 (16-ounce) can Great Northern beans (or any other kind of white beans)
- 1/4 cup white wine
- Salt and pepper to season
In a large pot, boil water and cook pasta.
In a large skillet, heat olive oil over medium-high heat. Add onion, garlic and red pepper flakes and cook until onion is soft and translucent.
Add sun-dried tomatoes, beans, and white wine and cook until sauce reduces and most of the wine has evaporated. Season with salt and pepper.
Drain pasta and mix into the skillet, tossing to coat the pasta. Sprinkle with Parmesan cheese and serve.