Casareccie with Green Beans and Ricotta
This is a slight variation on the spaghetti dish I made with these same fagiolini paesani, I couldn’t resist cooking them again without posting the recipe, they are simply too delicious for one idea. I am also getting a kick out of the fact that we are getting towards the end of August and every post this month has been a pasta dish! I didn’t set out this month with the intention of only making pasta, it just sort of happened that way and I decided to go with it.
You could say that I’ve been trying to fatten up for my trip to Holland with my daughter, it is cold up there and we won’t be eating too much pasta, I can assure you of that. Actually we will be in Holland when this is published, I savvily scheduled publication of my blog while I was away to not leave too many holes on the calendar. Too much good seasonal food here to miss out on.
I’ll report back on the delicious things I ate in Holland upon our return, and there will be no complaints, I love Dutch food!
Casareccie with Green Beans & Ricotta
- 1 lb Casareccie
- 1 small red onion, sliced thin
- 1 small can of tomatoes
- 1/2 lb green beans
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh ricotta
- 1/2 cup grated cacioricotta or any aged cheese
- salt to taste
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Heat oil in a wide saucepan over medium-high heat and add the onion. When onion starts to sizzle add the tomatoes and cook over a medium flame until the tomatoes start to simmer, lower the heat and cover.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the beans and cook for 7 minutes. When 7 minutes have past add the pasta and cook with the beans until the spaghetti is al dente.
At this point, add the ricotta to the tomato sauce, using a whisk to break the cheese up.
When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta and the beans. Without shaking all of the water out of the colander pour the pasta and the beans into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
Serve with grated cacioricotta.
Two Years Ago: Greek Stewed Green Beans and Yellow Squash With Tomatoes
Three Years Ago: Banana Blueberry Muffins