Recipe Spaghetti with Tomatoes and Green Beans
A lesser-known recipe from Southern Italy featuring simple, authentic flavors
Ingredients for 4 people:
- 300g Maiella Organic Spaghetti*
- 1 bottle tomato purée*
- 400g organic green beans
- 2 cloves fresh garlic
- Extra virgin olive oil*
- Riserva del Mare fine salt*
- 1–2 tbsp grated Parmesan* (optional)
- 2–3 tbsp Barbuscia toasted breadcrumbs* (optional)
* Products available at MO Tra Mozzarelle & Olive
- Trim the green beans. Wash them and cut them into 2 or 3 pieces. Place them in a pot of boiling water—salted beforehand with Riserva del Mare fine salt—and cook for 15–20 minutes so the beans remain *al dente*. Drain and set aside.
- Peel the garlic cloves and slice them thinly.
- Pour a drizzle of extra virgin olive oil into a frying pan and sauté the garlic slices over low heat until translucent.
- Add the tomato purée to the garlic, season with Riserva del Mare fine salt, and cook over medium heat for about ten minutes.
- Add the green beans and continue cooking over low heat.
- Meanwhile, cook the Maiella Organic Spaghetti in a large pot of salted water.
- Drain the pasta, add it to the sauce, and mix well.
- Serve on a plate, sprinkle with Barbuscia toasted breadcrumbs (optional) and/or grated Parmesan (optional), and garnish with a basil leaf. Bon appétit!
This recipe has many variations. For example, you can:
- Replace the 2 cloves of garlic with a finely sliced onion
- Cut the beans into small, one-centimeter pieces
- Replace the spaghetti with linguine or even fusilli
- Add pieces of mozzarella or burrata at the end
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