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Caserecce e fagiolini (Pasta and Green Beans)

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
30 mins
Course: Main Course , Soup

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In the same water in which the beans cooked, cook your pasta al dente and add to the green bean and tomato sauce.
  4. 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.