Pasta with tomatoes, green beans and ricotta salata

Pasta with tomatoes, green beans and ricotta salata

Save this recipe

Be the first to make this!

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!


Serves: 4 

  • 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)

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cook pasta in plenty of salted water. Set an alarm for 3 minutes before the end of the cooking time indicated on the packet.
  2. 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.
  3. 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.
  4. 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.
  5. Discard garlic cloves and divide onto 4 plates. Sprinkle with plenty of grated ricotta salata and serve.

Ricotta salata

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate