Pasta and Sun-Dried Tomatoes

• 34 cup sun-dried tomato, not packed in oil
• 1 cup boiling water
• 2 teaspoons olive oil
• 2 onions, thinly sliced
• 5 garlic cloves, minced
• 1 12 teaspoons dried marjoram
• 1 lb fresh green beans, cut on the diagonal
• 34 lb ziti pasta or 34 lb gemelli pasta or 34 lb fusilli
• salt and pepper
• 2 cups cherry tomatoes, quartered

1. Bring a large pot of water to a boil to cook the pasta.
2. Meanwhile, place the sun-dried tomatoes in a bowl with the boiling water and set aside.
3. Heat the olive oil in a large skillet.
4. Add the onions and cook 3-4 minutes, until they begin to soften.
5. Add the garlic and marjoram and cook for 3 more minutes.
6. Blanch the green beans in the hot pasta water 3-4 minutes and remove them with a slotted spoon to the skillet.
7. (If you are using frozen, add them directly to the skillet to reheat.)
8. Add the pasta to the boiling water and cook until al dente.
9. While the pasta cooks, drain the sun-dried tomatoes, reserving the liquid.
10. Cut them in small strips and add them with their liquid to the skillet.
11. Add salt and pepper.
12. Toss with the pasta and fresh tomatoes and serve.

tomato, boiling water, olive oil, onions, garlic, marjoram, green beans, pasta, salt, cherry tomatoes

Taken from www.food.com/recipe/pasta-and-sun-dried-tomatoes-166614 (may not work)