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Pasta with Green Beans & Tomatoes | Summer Classic
(0)
25 min
Quick
Knuspr-Küche
Italienischer Sommer-Klassiker: Al dente gekochte Penne mit knackigen grünen Bohnen, süßen Kirschtomaten, aromatischem Knoblauch, frischem Basilikum und feinem Parmesan.
Preparation method
Preparation
Wash the green beans, trim the ends, and cut the beans into bite-sized pieces (approx. 3-4 cm). Wash and halve the cherry tomatoes. Peel and finely slice the garlic.
Cooking & Frying
Bring a large pot of well-salted water to a boil. Cook the penne pasta al dente according to the package instructions. About 4-5 minutes before the end of the cooking time, add the prepared green beans directly to the pasta water and cook together with the pasta until tender. Then scoop out some pasta water (approx. 100 ml) and set aside, then drain the pasta and beans.
Meanwhile, heat the olive oil in a large pan over medium heat. Gently fry the garlic for about 1 minute until fragrant. Add the halved cherry tomatoes and sauté for approx. 4-5 minutes until soft and releasing their flavorful juice.
Chef's tip
For an extra creamy texture, stir a small teaspoon of butter or a drizzle of finest olive oil into the hot pasta before serving.
If you like it spicy, you can sauté a small pinch of dried chili flakes (peperoncino) in the pan along with the garlic.
Ingredients
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