Pasta With Salsa Crudo and Green Beans
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound ripe, locally grown tomatoes
- 1 to 2garlic cloves, green shoots removed, finely chopped or pureed
- Salt
- freshly ground pepper to taste
- 1teaspoon balsamic or sherry vinegar
- 1tablespoon extra virgin olive oil
- 6ounces green beans, trimmed
- ¾pound orecchiette, penne, farfalle or fusilli
- 2tablespoons slivered basil leaves
- ¼cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving
For the Pasta With Salsa Crudo and Green Beans
Nutritional analysis per serving (4 servings)
406 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Pasta With Salsa Crudo and Green Beans
- Step 1
Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
- Step 2
When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
- Step 3
Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it’s done, drain and toss with the tomato mixture, basil and cheese.
- Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta.
Private Notes
Comments
I have a lot of beans coming in-I’m desperate for good recipes. This was wonderful! I’d never made an uncooked tomato sauce before and this was delicious! The recipe comes together very quickly and made a fabulous lunch!
This overlaps with insalata caprese; I'm going to throw in some mozzarella di bufala and increase the basil. Yay for summer!
I'm going to try this with Pomi chopped tomatoes. Or with Hazan's tomato sauce made with same.