Spaghetti with beans and tomatoes
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
Italian
COURSE
Main
Method
Skin the tomatoes, deseed with a teaspoon and chop them coarsely.
Cook the beans in plenty of salted boiling water for three minutes until they are just tender. Cool them quickly in a bowl of cold water and drain.
Bring the cream to the boil and add the garlic.
Take the pan off the heat and leave the cream to steep for five minutes before removing the garlic. Then add the beans, tomatoes and torn-up basil, and toss just for a minute to warm the veg through.
Cook the pasta in salted boiling water until al dente.
Drain and mix with the tomatoes and beans. Serve with freshly grated Parmesan.
Ingredients
1kg tomatoes (plum or small beefsteak)
300g French beans, topped and tailed
salt
150ml double cream
1 garlic clove, whole and peeled
handful of basil leaves
400g spaghetti
50g grated Parmesan
Method
Skin the tomatoes, deseed with a teaspoon and chop them coarsely.
Cook the beans in plenty of salted boiling water for three minutes until they are just tender. Cool them quickly in a bowl of cold water and drain.
Bring the cream to the boil and add the garlic.
Take the pan off the heat and leave the cream to steep for five minutes before removing the garlic. Then add the beans, tomatoes and torn-up basil, and toss just for a minute to warm the veg through.
Cook the pasta in salted boiling water until al dente.
Drain and mix with the tomatoes and beans. Serve with freshly grated Parmesan.
