Orecchiette with Tomatoes and Beans
4 servings
30 minutes
A wonderful summer Italian dish made with orecchiette pasta, tomatoes, green beans, fresh basil and pecorino cheese. This quick and tasty pasta recipe is taken from Jamie Oliver's book "Jamie Cooks Italy.
1
Clean and finely chop the onion, then place it in a wide, shallow pan over medium heat with oil.
- Onion: 1 head
- Olive oil: 1 tablespoon
2
Stir occasionally for 3-4 minutes, then add the beans and cook for 6 minutes.
- Green beans: 375 g
3
Cut the tomatoes into rough cubes 1 cm thick and add them to the pan. Season with sea salt and black pepper, then chop the basil leaves.
- Tomatoes: 250 g
- Green basil: 15 g
4
Meanwhile, boil the orecchiette in salted boiling water according to the package instructions.
- Orecchiette: 300 g
5
Add the pasta to the sauce and mix, if necessary, sprinkle with water from cooking the pasta. Grate the cheese finely and mix again.
- Orecchiette: 300 g
- Pecorino Romano cheese: 20 g