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Pasta with Green Beans & Tomatoes | Italian Delight
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20 min
Quick
Knuspr-Küche
Knackige grüne Bohnen treffen auf süß-aromatische Kirschtomaten, feinen Knoblauch und al dente gekochte Pasta: Dieser italienische Sommer-Klassiker schmeckt herrlich leicht, frisch und steht in nur 20 Minuten auf dem Tisch.
Preparation method
Preparation
Wash the green beans, trim the ends and cut the beans into halves or thirds depending on their length. Wash and halve the cherry tomatoes. Peel the garlic and slice it thinly.
Cooking & Frying
Bring a large pot of plenty of salted water to a boil. Add the penne and green beans together to the boiling water and cook for approx. 8–10 minutes until al dente. Before draining, reserve half a cup of starchy pasta water and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Gently sauté the garlic for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3–4 minutes until they burst slightly and release their sweet juice. Season to taste with salt and freshly ground pepper.
Chef's tip
Cooking the pasta and beans together in the same pot saves time and energy. In addition, the cooking water absorbs the delicate bean flavor.
For an extra fresh touch, a squeeze of fresh lemon juice can be added to the dish before serving.
Ingredients
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