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Orecchiette with Green Beans | Italian Summer Pasta
(0)
30 min
Quick
Knuspr-Küche
Ein aromatischer Sommerklassiker aus Süditalien: Knackige grüne Bohnen werden zusammen mit Orecchiette al dente gekocht und mit einer fruchtigen Sauce aus sonnengereiften Kirschtomaten, Knoblauch und feinem Olivenöl vollendet. Frischer Basilikum und würziger Pecorino verleihen dem Gericht pure italienische Lebensfreude.
Ingredients
Preparation method
Preparation
Bring a large pot with plenty of water to a boil. Salt generously. Wash the green beans, trim the ends, and halve or cut them into thirds depending on their length.
Wash and halve the cherry tomatoes. Peel the garlic and slice it thinly. Pick the basil leaves off the stems.
Cooking
Heat the olive oil in a large pan over medium heat. Add the sliced garlic and a pinch of chili flakes and sauté gently until the garlic is fragrant (do not let it brown).
Chef's tip
Traditional tip from Apulia: Cooking pasta and green beans together in the same salted water ensures that the orecchiette absorb the full flavor of the beans and both reach the perfect cooking point at the same time.
Variation tip: If you don't have Pecorino on hand, freshly grated Parmigiano Reggiano or mild Ricotta Salata also tastes fantastic.
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