Caserecce e fagiolini (Pasta and Green Beans)
User Reviews
0.0
0 reviews
Unrated
-
Total Time
30 mins
-
Course
Main Course, Soup
Caserecce e fagiolini (Pasta and Green Beans)
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 500 g 1 lb caserecce or other pasta
- 500 g 1 lb green beans, trimmed
- 1 medium onion finely chopped
- 1-2 cloves garlic peeled and chopped
- 250 g 1/2 best quality canned tomatoes, crushed or whole
- A handful of fresh mint or basil leaves
- olive oil
- salt and pepper
Add to Shopping List
Instructions
- Make a tomato sauce beginning with a soffritto of chopped onion sweated in olive oil along with a bit of garlic. When the onion is translucent and soft, add some crushed canned tomatoes (or chopped fresh tomatoes in season) along with a good handful of fresh mint leaves (or basil) and, if you like, some red pepper flakes—not too many, just enough to add a hint of spiciness. Allow the tomatoes to simmer until reduced to a saucy consistency, about 10-15 minutes.
- Meanwhile, parboil your green beans, trimmed and cut into sections about the same length as the pasta, in salted water until cooked just crisp-tender, and add to the tomato sauce to simmer and insaporire until the beans are quite tender.
- In the same water in which the beans cooked, cook your pasta al dente and add to the green bean and tomato sauce.
- Mix well, let it simmer for a minute or two for the flavors to meld and the pasta to absorb a bit of the sauce, then serve. If you like, fold in some pecorino cheese that you will have grated with the large holes of a four-sided grater, so they emerge as long strips, about the same length as the pasta and green beans.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
