There’s something so comforting about a dish that brings together the colors and flavors of summer in every forkful.
This vibrant plate of tagliatelle with green beans and cherry tomatoes is a rustic, cheerful recipe that reminds us of Nonna’s kitchen, where simplicity and seasonality were the secret to every meal.
Green beans add a delicate crunch, cherry tomatoes bring their juicy sweetness, and the egg tagliatelle ties everything together with rich, homemade flavor.
It’s a recipe that proves once again that Italian cooking doesn’t need dozens of ingredients — just a few fresh ones, prepared with care.
Perfect for family lunches, outdoor gatherings, or even as a quick midweek dinner, this dish is not only easy and budget-friendly but also light and nutritious. 🌿🍅
🕒 Cooking Time
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
🍽 Servings
Serves 4
📝 Ingredients
12 oz (340 g) egg tagliatelle
10 oz (300 g) cherry tomatoes
6 oz (150 g) fresh green beans
1 clove garlic
Extra virgin olive oil, to taste
Salt, to taste
👩🍳 Preparation
Step 1 – Cook the Green Beans
Wash and trim the green beans. Boil them in salted water for about 15 minutes until tender but still slightly crisp. Drain and set aside.
Step 2 – Make the Tomato Sauce
Wash the cherry tomatoes and cut them into small pieces. In a large skillet, sauté the garlic in a drizzle of extra virgin olive oil until fragrant. Add the tomatoes with a pinch of salt, cover, and cook for 5 minutes until they soften into a sauce.
Step 3 – Combine the Vegetables
Add the drained green beans to the tomato sauce and cook together for 2–3 minutes, ensuring the mixture is not watery. Remove from heat.
Step 4 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Drain and transfer directly into the skillet with the green beans and tomatoes. Toss gently to coat the pasta evenly.
Step 5 – Serve
Plate the pasta immediately and drizzle with a little extra olive oil, if desired. Enjoy hot!
💡 Tips & Tricks
✔ For extra flavor, add a sprinkle of Pecorino Romano or Parmigiano Reggiano cheese before serving.
✔ If you prefer, peel the cherry tomatoes before cooking by blanching them briefly in boiling water.
✔ This recipe also works well with short pasta (rigatoni, penne) — just chop the green beans into shorter pieces.
✔ Leftovers can be stored in the fridge for 2 days and reheated in a skillet with a drizzle of olive oil.
📊 Nutritional Facts (per serving, approx.)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 360 kcal | 58 g | 13 g | 7 g | 5 g |
Tagliatelle with Green Beans and Tomatoes
Notes
Ingredients
- 12 oz (340 g) egg tagliatelle
- 10 oz (300 g) cherry tomatoes
- 6 oz (150 g) fresh green beans
- 1 clove garlic
- Extra virgin olive oil, to taste
- Salt, to taste
👩🍳 Preparation
Step 1 – Cook the Green BeansWash and trim the green beans. Boil them in salted water for about 15 minutes until tender but still slightly crisp. Drain and set aside. Step 2 – Make the Tomato Sauce
Wash the cherry tomatoes and cut them into small pieces. In a large skillet, sauté the garlic in a drizzle of extra virgin olive oil until fragrant. Add the tomatoes with a pinch of salt, cover, and cook for 5 minutes until they soften into a sauce. Step 3 – Combine the Vegetables
Add the drained green beans to the tomato sauce and cook together for 2–3 minutes, ensuring the mixture is not watery. Remove from heat. Step 4 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Drain and transfer directly into the skillet with the green beans and tomatoes. Toss gently to coat the pasta evenly. Step 5 – Serve
Plate the pasta immediately and drizzle with a little extra olive oil, if desired. Enjoy hot!
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