If you’re looking for a simple, genuine, and flavorful dish, pasta with green beans and tomato sauce is the perfect choice! This Apulian recipe is a classic of home cooking, ideal for bringing a nutritious dish to the table without sacrificing taste. The green beans, tender yet crunchy, perfectly pair with the basil-scented tomato sauce, creating a light and flavorful condiment. I’ll guide you step by step on how to prepare it best, with some tips to enhance the flavors!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 onion (small)
- 1 clove garlic
- Crushed tomato can (or sauce)
- to taste salt
- to taste pepper
- extra virgin olive oil
- 8.5 oz green beans
- 8 oz pasta
- 4 leaves basil (fresh)
Preparation
In a large pan, heat a drizzle of extra virgin olive oil. Add the finely chopped garlic and onion and sauté gently until golden.
Turn off the heat to avoid splashes and pour in the tomato sauce (or crushed tomatoes). Stir well and put back on the heat.
Add salt and pepper to taste, then let it simmer on low heat for 15-20 minutes (if using crushed tomatoes, it may take 25-30 minutes). If the sauce dries out too much, add a ladle of hot water.
At the end of cooking, add the basil torn with your hands to enhance its aroma.
Bring plenty of salted water to a boil in a pot.
Dive the cleaned and cut green beans into 1-1.5 inch pieces.
After about 3 minutes, add the pasta and cook following the package directions. This method allows the flavors to blend better and saves time and dishes!
Drain the pasta and green beans together, keeping aside a little cooking water.
Pour them directly into the pan with the tomato sauce and mix over medium heat for a minute. If the sauce is too thick, add a tablespoon of cooking water.
Serve the pasta hot, with a sprinkle of grated Parmesan if desired.
Useful Tips
Choose the right green beans: They should be firm, bright green, and without hard threads. If you only have frozen green beans, use them without thawing.
Want an extra touch? Add fresh chili or a pinch of oregano to the sauce for a more intense flavor.
Creamier pasta? Mix in a tablespoon of ricotta or a drizzle of raw oil before serving.
Variations
With potatoes: Add a diced potato to the cooking water along with the green beans for a richer version.
With a touch of anchovies: Melt an anchovy fillet in the oil with garlic and onion for a more intense flavor.
With whole wheat pasta: If you prefer a more rustic alternative, use whole wheat pasta for a stronger taste and more fiber.
FAQ – Pasta with Green Beans and Tomato Sauce
Can I use frozen green beans?
Yes, you can add them directly to the boiling water without thawing first.
Can it be prepared in advance?
You can cook the sauce in advance and store it in the fridge for 2-3 days. However, I recommend cooking pasta and green beans at the moment to maintain the perfect texture.
What type of pasta is best to use?
Trofie and short penne are perfect, but broken spaghetti or fusilli also work great!
Now that you know all the secrets of pasta with green beans, it’s time to try it! It’s a perfect first course for any season, light yet flavorful. If you enjoyed the recipe, share it on social media and leave me a comment with your favorite variation. Enjoy your meal!
