From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic and pepper flakes, and simmered until they are ready to crumble. Visually, the tumble of beans and spaghetti seems to be a “knot” that can only be resolved one bite at a time.
With the red pepper, you get heat. The tomatoes offer sweetness and some bite. And the string beans provide their most recognizable overtones.
The pasta. The pasta is key. All pasta brands are not the same. Francine has favorite brands and one of them is Felicetti. Located in Dolomite Mountains in the North of Italy, in a land of forests and lakes, the wheat fields that supply Felicetti have a supply of air, water, and soil that prove to be exceptional.
Wine makers always talk about the terroir that affects their grapes and they can debate how the sunlight on a hillside differs from top to bottom. The terroir argument is not effete. It’s very real, very practical, and very important. The wheat of Felicetti benefits from a terroir that it seems only God could fashion.
In the case of Felicetti, I can only say that in your first bite, you will sense the potential that pasta has to be marvelous. The Felicetti spaghetti offers texture and flavor that are enchanting, satisfying, and richly fulfilling. If you are making this dish, then you want this superior pasta.
“Strings” & String Beans
Yield: serves 4 to 6
Ingredients:
- 1 pound very thin string beans or haricots verts
- 1 14-ounce can diced tomatoes
- 1 large red onion, very thinly sliced
- Olive oil
- 2 garlic cloves, minced
- Red pepper flakes
- 1 heaping cup minced fresh parsley, stems included
- Salt
- 1 pound spaghetti or any pasta
- Parmesan or other aged cheese
Preparation:
Put the beans, tomatoes, onions, ½ cup (120 ml) oil, garlic, and a pinch of pepper flakes in a large saucepan. Bring them to a simmer on medium-low heat, covered, and cook until the beans are very soft, almost falling apart, about 50 minutes. Let the mixture cool to room temperature so all the flavors can meld. Stir most of the parsley into the sauce, and season to taste with salt.
Boil the spaghetti in salted water until it is al dente and drain. Toss into the sauce and top with shaved or grated cheese and the rest of the minced parsley.
Source: Pasta Modern
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/50th second at ISO 1600