Pasta and green beans, the step-by-step recipe for one of the most popular first courses of the Salento tradition
Pasta with green beans is a summer first course fragrant and tasty of Apulian culinary tradition, in particular Salento, a prescription which will surely appeal to young and old alike.
To be prepared in a short time close to lunch, pasta with green beans has a very particular preparation method. In fact, the green beans, after being cooked for a few minutes, finish cooking in the tomato sauce and the pasta is then cooked in the boiling water of the green beans. This intertwining of passages gives this dish a unique and intense flavor. Pasta with green beans, due to its organoleptic composition, can also be consumed by those who try to keep their body weight under control. In this recipe we have chosen to use wholemeal pasta, with greater amount of fiber and lower glycemic index.
Ingredients
- 700 gr green beans
- 550 gr tomato pulp
- 1 small red onion
- 320 gr whole wheat pasta
- extra virgin olive oil to taste
- Salt to taste
- water to taste
- Preparation Time:
15 minutes - Cooking time:
40 minutes - Rest time:
- - Dose:
for 4 people - difficulty:
low
How to prepare Pasta with green beans: procedure
- To peel the onion, cut it coarsely and add it to a pan with a drizzle of oil, add the tomato pulp, a glass of water, season with salt and cook over low heat, stirring occasionally.
- Meantime boil a pot full of salted water and clean the green beans, boil the green beans inside for five minutes,
- passed which add the green beans to the sauce pan and set aside the cooking water of the green beans.
- To finish to cook the sauce (on average the green beans are added when the sauce is halfway through its cooking) without making it shrink too much.
- To report then boil the cooking water of the green beans, cook the pasta inside and when it is almost al dente, drain it and finish cooking in the sauce.
- Cooking when finished, serve the pasta with the green beans and serve immediately.
Curiosity:
In the Salento tradition the pasta with green beans it is served with a sprinkling of salted cacioricotta; for a completely vegetarian version you can eventually replace it with cheese made with vegetable rennet or for those who follow a vegan diet with nutritional yeast flakes
Ilaria Zizza
