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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    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.

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