Italian Green Bean Penne in Garlic Tomato Sauce
(0)
20 min
Quick
Kifli Kukták
Klasszikus dél-olasz ihletésű, pezsgő hétköznapi vacsora alig 20 perc alatt! A zsenge roppanós zöldbab és a durum penne együtt fő a lobogó sós vízben, majd az édeskés darabolt paradicsomból, fokhagymából és olívaolajból rittyentett selymes mártásban teljesedik ki. Friss bazsalikommal és bőséges parmezánnal az igazi mediterrán életérzés garantált.
Ingredients
Preparation method
Preparation and cooking the pasta
Bring a generous amount of water to a boil in a large pot, then add a good teaspoon of salt. Trim both ends of the green beans and cut them into bite-sized 3-4 cm pieces. Peel the garlic cloves and slice them thinly.
When the water is at a rolling boil, add the dry penne and the chopped green beans at the same time. Cook the pasta for 1 minute less than indicated on the package (approx. 9-10 minutes) so that it remains perfectly al dente. Before draining, ladle out a small cup of the starchy cooking water, then drain the pasta together with the green beans.
Making the silky tomato sauce
While the pasta is cooking, heat 3 tablespoons of extra virgin olive oil in a deep pan over medium heat. Add the sliced garlic and a pinch of chili flakes, then sauté gently for 1 minute until fragrant (be careful not to burn it!).
Chef's tip
Tip: Always save a little of the pasta cooking water! The starch-rich water helps emulsify the olive oil and tomato sauce, so the sauce clings wonderfully and creamily to the pasta.
Variation: If you want an even richer flavor, you can sauté 2-3 finely chopped anchovy fillets or a handful of black olives along with the garlic as the base for the sauce.
55 min
Quick
