Pasta with Green Beans in Tomato Sauce
An easy summer harvest meal! Tender green beans cooked with your favorite pasta and tossed in a savory basil and garlic infused tomato sauce.
Servings 4 -6 servings
Calories 572kcal
Ingredients
- 454 grams green beans 1 lb
- 4 large tomatoes about 1.5 lbs
- 2 cloves garlic minced
- handful fresh basil leaves divided
- 4 tbsp. olive oil divided
- 400 grams spaghetti or pasta of your choice
- salt to taste
- Parmigiano cheese for serving
Instructions
- Trim, rinse and cut green beans in half or thirds.
- Bring a large pot of salted water to a boil.
- Meanwhile, place chopped tomatoes in a large skillet and bring to a simmer.
- Cook, stirring occasionally, over low heat for 45 minutes.
- At the end of cooking stir in chopped garlic, basil leaves, salt (to taste) and olive oil.
- Add pasta to the boiling water. After 5 minutes, add the green beans. Cook until the pasta is al dente and green beans tender.
- Drain, reserving some pasta water, and add the pasta and green beans to the sauce. Toss to coat.
- Adjust seasoning, if necessary, and stir in a ladle or two of pasta water as needed to loose the sauce and help it adhere to the pasta.
- Remove from heat, drizzle a little extra olive oil over the top as well as more freshly chopped basil. Serve hot with Parmigiano cheese at the table.
Notes
Substitutions and Variations:
-Replace fresh tomatoes with 3 cups of canned diced tomatoes.
-This pasta dish is lightly sauced, if you prefer, you may double the amount of tomatoes.
-Instead of Parmigiano cheese, try topping your green beans and pasta with ricotta salata.
-If you prefer tomatoes without the peel, bring a pot of water to a boil. Make an X with a sharp knife on one end of the tomato. Blanch for one minute, remove with a slotted spoon and let cool slightly before peeling off the skin. Storage: Keep leftover refrigerated for up to 3 day.s
-This pasta dish is lightly sauced, if you prefer, you may double the amount of tomatoes.
-Instead of Parmigiano cheese, try topping your green beans and pasta with ricotta salata.
-If you prefer tomatoes without the peel, bring a pot of water to a boil. Make an X with a sharp knife on one end of the tomato. Blanch for one minute, remove with a slotted spoon and let cool slightly before peeling off the skin. Storage: Keep leftover refrigerated for up to 3 day.s
Nutrition
Calories: 572kcal | Carbohydrates: 90g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 22mg | Potassium: 900mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2299IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg
