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Pasta con Fagiolini

Pasta con Fagiolini

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot, sauté pan, colander, chef’s knife, cutting board

Ingredients
  

  • Ingredients:
  • 1/2 cup olive oil
  • 3 cloves garlic peeled and crushed
  • 1 lb green beans fagiolini, trimmed and cut into 2-inch pieces
  • 1 lb penne pasta or any pasta shape you prefer
  • Salt and pepper to taste

Instructions
 

  • Method:
  • Prepare the green beans: Rinse the fagiolini (green beans) under cold water. Trim the ends, and cut them into smaller pieces (around 2 inches).
  • Boil the green beans: In a large pot of salted boiling water, cook the green beans until tender (about 5-7 minutes). Once done, drain the beans, reserving about 1/4 cup of the cooking water. Set the beans aside.
  • Cook the pasta: In another pot, bring salted water to a boil and cook the penne (or pasta of your choice) until al dente, about 9-10 minutes. Save a cup of the pasta water before draining.
  • Sauté garlic in olive oil: While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the crushed garlic and sauté until golden brown (about 1-2 minutes). Be careful not to burn the garlic.
  • Combine everything: Add the drained green beans to the pan with garlic and oil. Stir to coat the beans with the oil. Add the cooked pasta along with a bit of the reserved pasta water and the reserved water from the green beans. Toss to combine, ensuring the pasta is well-coated with the garlicky oil and beans. Season with salt and pepper to taste.
  • Serve: After 2 minutes of tossing everything together on low heat, serve hot. You can optionally sprinkle some grated Parmesan on top for extra flavor.
  • Variations & Substitutions:
  • Vegetarian/Vegan: This dish is naturally vegetarian, but you can make it vegan by skipping the Parmesan.
  • Gluten-Free: You can use gluten-free pasta to make this dish gluten-free.
  • Add protein: If you want to make this more substantial, try adding some cooked chicken, sausage, or even a sprinkle of nuts (like toasted pine nuts).
  • Herbs: For extra flavor, you can add some fresh basil, parsley, or a squeeze of lemon juice at the end.
  • Tips:
  • Pasta water: Make sure to save some pasta water, it helps create a silky sauce that coats the pasta well.
  • Don’t overcook the beans: The green beans should still have a slight crunch to complement the pasta.
  • Garlic: If you're a garlic lover, feel free to add more cloves, but be careful not to burn them.
Keyword Pasta con Fagiolini