Spaghetti with Green Beans and Tomatoes | Italian Classic
(0)
25 min
Quick
Sezamo
Un preparat tradițional italian din sudul Italiei (Pasta con fagiolini), simplu, savuros și plin de prospețime. Păstăile fragede de fasole verde sunt înăbușite într-un sos aromat de roșii cu usturoi și busuioc, apoi combinate cu spaghete al dente și parmezan din belșug.
Preparation method
Preparing the vegetables and sauce
Wash the green beans, trim the ends, and cut them into pieces about 4-5 cm long. Peel the garlic cloves and slice them thinly.
In a large skillet or deep pan, heat 3 tablespoons of olive oil over medium heat. Add the sliced garlic and a pinch of chili flakes, sautéing for 1 minute until the garlic becomes fragrant, without browning too much.
Add the cut green beans and sauté for 2-3 minutes in the infused oil. Pour in the tomato passata and 100 ml of warm water. Season with 1 teaspoon of sea salt and freshly ground black pepper. Cover with a lid and simmer over low heat for 12-15 minutes, until the beans become tender and the sauce reduces nicely.
Chef's tip
Italian secret: The pasta cooking water is essential. The starch in the water helps the tomato sauce and olive oil create a silky emulsion that clings flawlessly to the spaghetti.
If using frozen green beans, you can add them directly to the pan without thawing beforehand, extending the simmering time in the sauce by just 2-3 minutes.
15 min
Quick
