The Pasta and Occhipinti Green Beans is part of the Apulian tradition. This is a variety of long green beans, or slightly shorter, with tips colored in a purplish-black. They are surely much older than traditional green beans, as it seems they were imported from Africa by the Romans, and they also have a more intense flavor. They are excellent even just boiled and seasoned with salt, oil, and fresh mint. They are difficult to find in markets, let alone supermarkets, but if you find them, do not hesitate to buy them, because you will be amazed by them.
- Cuisine: Italian
Ingredients
- 1 lb Occhipinti green beans
- 1.3 lbs chopped tomato pulp/fresh cherry tomatoes
- 1 red onion
- to taste salted ricotta
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- Pan non-stick with high edges
- Pot for boiling pasta
How to Prepare Pasta and Occhipinti Green Beans
To prepare Pasta and Occhipinti Green Beans, organize your workspace with all the ingredients already measured, so you have everything at hand.
Remove the stem from the green beans, wash them, and put them to boil in plenty of water.
In the meantime, prepare the sauce by slicing a red onion thinly and sautéing it with 4 tablespoons of extra virgin olive oil.
Then add the chopped tomatoes, salt, and let it cook.
Once the green beans are cooked, drain them and let them flavor in the pan with the sauce.
Adjust the salt, and continue cooking until you’ve got the right sauce to dress the pasta.
Boil the pasta, and when it’s al dente, toss it in the sauce, and let it blend for a few minutes.
If necessary, add more extra virgin olive oil, to combine better.
Serve your Pasta and Occhipinti Green Beans, very hot, sprinkled with plenty of grated salted ricotta.
Tips and Variations:
Usually, spaghetti is used for Pasta and Green Beans, but I, who love short pasta, wanted to make this recipe with mezze maniche.
Can’t find salted ricotta? Don’t worry, feel free to use some good aged pecorino romano
If you like green beans, don’t miss the Green Bean Flan
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