Try this recipe From Basilicata: Spaghetti with Green Beans, Tomatoes, and Cacio Ricotta, an explosion of flavor. It’s a dish I discovered thanks to my mother-in-law, who taught me that green beans can be eaten not just in salads! Great in summer with a nice sprinkle of cacio ricotta.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 50 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 14 oz Very small green beans
- 3 lbs 5 oz San Marzano tomatoes
- 14 oz spaghetti
- to taste Salt
- to taste Basil
- to taste Grated cacio ricotta
- to taste Sugar
Preparation
Clean the green beans thoroughly.
Wash the tomatoes, remove the skins and seeds, blend them with a bit of salt, sugar, pepper, and oil.
Cook the tomato sauce in a saucepan for about half an hour, add the basil, adjust with salt, pepper, and oil.
In a large pot, bring plenty of water to a boil, then add the pasta and the green beans together.
Note that the cooking time for green beans is 8/9 minutes: adjust according to the pasta’s cooking time.
Drain, return to the pot, add the sauce and the cacio ricotta.
Notes
The cooking time for the green beans is about 8/9 minutes; if you’re using pasta with a longer cooking time, I recommend adding the pasta first and then the green beans, otherwise you risk having pasta that’s too al dente or overcooked green beans.
The ideal cheese for this dish is cacio ricotta, but as an alternative, you can use aged grated Pecorino Romano.
If you enjoyed From Basilicata: Spaghetti with Green Beans, Tomatoes, and Cacio Ricotta, check out the other Lucanian recipes:
My Social Media Channels!
To make sure you don’t miss any recipes, you can also follow me on:
If you like, give a like to my Facebook page
