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Pasta with Green Beans & Tomatoes | Summery & Fresh
(0)
25 min
Quick
Gurkerl Küche
Ein herrlich leichtes Sommergericht aus der italienischen Küche. Knackige grüne Fisolen treffen auf süße, geschmorte Paradeiser, feinen Knoblauch und aromatischen Basilikum. Abgerundet mit bestem Olivenöl und frisch geriebenem Parmesan entsteht im Handumdrehen ein mediterraner Pasta-Klassiker voller Frische.
Ingredients
Preparation method
Bring a large pot of well-salted water to a boil. Wash the green beans, trim the ends, and halve the beans if necessary.
Blanch the green beans in the boiling water for 4 to 5 minutes until tender-crisp, then remove them with a slotted spoon and immediately plunge them into ice-cold water to preserve their vibrant green color. Keep the boiling water in the pot and cook the spaghetti in it al dente according to the package instructions.
While the pasta is cooking, halve the cherry tomatoes and finely chop the garlic. Heat the olive oil in a large skillet over medium heat and gently sauté the garlic without letting it brown.
Chef's tip
If you like a subtle touch of acidity, you can finish the dish with a few drops of fresh lemon juice before serving.
Thanks to the starch it contains, the pasta water creates a wonderful bond between the sauce and the pasta.
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