Pasta with tomatoes, green beans and ricotta salata
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!
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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)
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.