This is an easy weekday dinner idea and - for those who love green beans - it is a must try! If you have a food processor the preparation time gets even quicker.
I have used my homemade tagliatelle but you can use any kind of long pasta: spaghetti, linguine, fettuccine, whatever you like!
Don’t be shy and cook a big batch! For some reason the day after this dish tastes even better. The pasta soaks all the garlicky flavor of the sauce…and you have a delicious lunch that just needs to be warmed up!
SERVES 4/6
Ingredients
1 pound of long pasta (linguine, spaghetti, fettuccine)
1 pound of green beans
3 garlic cloves (thinly sliced)
2 tbsp of capers
3 tbsp of olive oil
Salt and pepper to taste
⅓ cup of chopped parsley
Grated Pecorino cheese (optional but recommended)
Method
Wash and pat dry the green beans.
Place them in a food processor and pulse until you obtain chunky pieces. If you don’t have a food processor, roughly chop the green beans on a chopping board.
Bring a big pot of salted water to boil and cook pasta according to package instructions. We want the pasta to be “al dente”, so cook them about 3 minutes less than instructed time: we will finish cooking it in the pan with the sauce. When draining, keep a glass of the cooking water.
Place a big saucepan on medium heat. Add the oil then the garlic. As soon as the garlic starts to turn golden, add the capers. Stir fry for a minute and then add the green beans.
Season with salt and pepper and cook for about 5 minutes, constantly stirring to avoid burning the veggies.
Now add the cooked pasta, stir and and slowly start to add the reserved cooking pasta. You do not have to add all of it, just add until you obtain a creamy sauce. The starch contained in the water will help obtain the creaminess.
Add the chopped parsley, mix and serve with pecorino cheese if desired.
Buon Appetito!
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