Paesanella green beans and square or alla chitarra spaghetti with plenty of tomato and basil. Unfortunately, only for a few days a year, the green beans are also known as Sant’Anna because that is their harvest period at the end of July. I have these green beans because I am lucky enough to have a caring and thoughtful sister who, knowing me, made me happy by sending me a package from Sicily with delicious things… including the paesanella green beans. Today I prepared a simple tomato sauce with garlic and basil, and I will use that for my complete dish with square spaghetti and paesanella green beans.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Summer
- Energy 271.85 (Kcal)
- Carbohydrates 22.03 (g) of which sugars 4.63 (g)
- Proteins 4.88 (g)
- Fat 18.86 (g) of which saturated 2.11 (g)of which unsaturated 0.29 (g)
- Fibers 3.64 (g)
- Sodium 2,577.68 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz green beans (paesanella)
- 3.5 oz square spaghetti
- 5 oz tomato sauce
- 2 bunches basil
- 2 tbsps extra virgin olive oil
- 2 tsps fine salt
- 1 clove garlic
Tools
- Pot
- Pan
- Tongs
Steps
Prepare the tomato sauce by putting the crushed garlic, olive oil, tomato with basil, and salt together in a pan, and cook for 15 minutes.
Boil salted water and cook the paesanella green beans for 10 minutes.
After the time has passed, add the square spaghetti. Continue cooking the spaghetti with the green beans for another 12 minutes, the necessary time to have al dente spaghetti.
Drain the spaghetti with the paesanella green beans and toss them in a pan with the tomato sauce.
Mix and, if needed, add a drizzle of extra virgin olive oil.
And here they are ready: the paesanella green beans and spaghetti alla chitarra.
Tips
If you like green beans or beans in general, I would like to suggest a Sicilian recipe that my mom always prepared during the summer. It’s the flat green beans with tomato
https://blog.giallozafferano.it/vaipinacucina/fagiolini-piattoni-al-pomodoro/
https://blog.giallozafferano.it/vaipinacucina/fagiolini-piattoni-al-pomodoro/
FAQ (Frequently Asked Questions)
Can paesanella green beans and spaghetti alla chitarra be prepared without tomato?
Yes, certainly, even without tomato the flavor of paesanella green beans doesn’t change.
Can paesanella green beans be frozen?
Like all beans and green beans, yes, they can be frozen after a short cooking.
