Really simple and delicious. Works best with really fine green beans.
Spaghetti with tomato sauce & green beans – to serve 4
- 2 garlic cloves
- 1/2 tsp chilli flakes
- 50g Parmesan
- 1 tbsp extra virgin olive oil
- 400g tin of really good quality tomatoes (Italian brands are usually good)
- 100g fine green beans
- 300g spaghetti
Finely slice the garlic and grate the Parmesan.
Heat a thick-bottomed saucepan. Add the olive oil, then the garlic and cook until soft but not brown. Add the tomatoes, season, and add the chilli flakes. Cook over a medium heat for 20 minutes.
Trim the beans, then cook in boiling salted water until very tender. Drain well and add to the tomato sauce.
Cook the spaghetti in boiling salted water until al dente. Drain and stir the pasta into the tomato and green bean sauce. Season and toss with a bit of olive oil.
Serve with the Parmesan.
Wine Suggestion: Nothing too big and heavy required here, try a dry rosé from Bordeaux.
(Original recipe from Rose Gray and Ruth Rogers’ River Cafe: Italian Two Easy, Clarkson Potter, 2006.)