Tagliatelle with Green Beans and Tomatoes
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
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!