Pasta with Tomatoes, Green Beans, and Salted Ricotta is a very quick dish to prepare, with a truly unique flavor. I recommend it when you have little time and don’t want to sacrifice taste. The addition of grated salted ricotta perfectly completes the dish; I advise you not to salt the pasta too much, as it will already be flavorful.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz green beans
- 10.6 oz tomatoes
- 5.3 oz fusilli
- to taste basil (dried)
- to taste coarse salt
- to taste salted ricotta (sheep)
Preparation
Clean the green beans thoroughly.
Wash the tomatoes, remove the skin and seeds, and cut them into not too small cubes.
Put a bit of oil in a pan, heat it up, and add the tomatoes, salt, and dried basil (fresh works fine too).
In a large pot, bring plenty of water to a boil, then add the pasta and the green beans together.
Keep in mind that green beans cook in 8/9 minutes: adjust with the pasta’s cooking time.
Use a slotted spoon to drain the slightly undercooked green beans and pasta, and place them directly into the pan with the sauce. Mix well, and cover with grated salted ricotta.
Tips/Advice
The cooking time for green beans is about 8/9 minutes. If you’re using pasta with a longer cooking time, I suggest adding the pasta first, then the green beans; otherwise, you might end up with pasta that’s too al dente or green beans that are overcooked.
The best green beans are those that are green and not too large, as they will cook quickly.
You can also use frozen pre-cooked green beans in the same quantity. In this case, just add them to the pasta water once the pasta is cooked, for only a few seconds, just enough to thaw them.
If you enjoyed Pasta with Tomatoes, Green Beans, and Salted Ricotta, try other recipes with green beans:
