DISH RESEARCH · Noodle dish
Pasta con i fagiolini
Also known as: Pasta con i fagiolini PAT
GialloZafferano’s selected green-bean pasta cooks bucatini and trimmed green beans in one pot, then dresses them with an own shallot-and-tomato sauce before hot service.
About Pasta con i fagiolini
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected pasta coi fagiolini dresses bucatini and green beans with a tomato-and-shallot sauce. The long pasta and beans cook together after the vegetables have a short head start in the boiling water.
Finely chopped shallot softens gently in the measured olive oil before tomato passata is added. Salt and black pepper season the sauce as it simmers.
The green beans are washed and trimmed at both ends, with the central string removed. They enter boiling salted water first, then the bucatini join the same pot.
Pasta and beans drain together and move directly into the tomato sauce. Brief mixing in the pan coats the beans and long strands with the shallot-flavoured tomato mixture.
The complete pasta is served hot. Separate optional finishes include cheese shavings, salted ricotta or bread crumbs toasted in a little oil, adding a different texture to the selected tomato-and-bean base.
Ingredients in Pasta con i fagiolini
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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