About this recipe:A healthy and quick Italian pasta dish! A cherry tomato, garlic and green bean sauce is tossed with warm pasta and served with loads of grated ricotta salata on top!
400g short pasta, such as penne or macaroni
250g fresh green beans, trimmed
3 tablespoons extra virgin olive oil
2 whole cloves garlic, peeled
7 or 8 cherry tomatoes, halved
salt, to taste
grated ricotta salata to serve (see note)
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Method Prep:10min › Cook:20min › Ready in:30min
Cook pasta in plenty of salted water. Set an alarm for 3 minutes before the end of the cooking time indicated on the packet.
Cook the green beans in salted water for 7 minutes. Drain when still firm. Rinse under cold water to keep them bright green. Set aside.
Meanwhile, heat olive oil in a large pan over medium heat; add garlic and cook until golden. Stir in cherry tomatoes and salt to taste. Cook for 4 or 5 minutes or until the tomatoes start to soften. Add green beans; stir and cook for 3-4 more minutes or until pasta is ready.
When the alarm goes off (3 minutes before end of cooking time), reserve a ladle of cooking water and drain pasta. Add pasta to tomato and green bean sauce; stir or toss over high heat, adding reserved pasta water to keep it moist.
Discard garlic cloves and divide onto 4 plates. Sprinkle with plenty of grated ricotta salata and serve.
Ricotta salata has been dried and salted, making it a hard cheese that is suitable for grating. It's available from Italian deli's or online. Use good quality Parmesan if you can't find ricotta salata.