Monday, July 22 2024

The recipe for spaghetti with green beans Pugliese style is a pasta dish from Puglia that is typical of the summer period, a time when the ingredients in this recipe are in season.

It is prepared essentially with spaghetti format pasta, and can also be prepared at other times of the year since with globalization green beans and cherry tomatoes are almost always present on supermarket counters.








  • 14 oz of Spaghetti
  • 14 oz of fresh green beans
  • 2 cups of tomato puree
  • 2 tbsp of extra virgin olive oil
  • cacioricotta or caciocavallo cheese, grated (to taste)
  • 3-4 basil leaves
  • 1 medium onion
  • salt to taste




Clean the onion and cut it into thin slices.

Pour the oil into a saucepan, along with the freshly chopped onion, and sauté over low heat, for a few minutes, until it has reached its classic golden color.

At this point, you can pour in the tomato puree.

Cover the pan with a lid, taking care that it is not completely covered (leave a small space for water vapor to escape).

Now you can adjust the salt, depending on your taste.

Generally the tomato sauce, should cook, according to tradition, for at least an hour, checking every 10 to 15 minutes that it does not stick, and, if it turns out too dry, you can pour in some water.


Now start cutting off the ends of the green beans, you will have to use only the middle part, and wash them.

When the sauce is almost ready, prepare a pot with water and put it to heat.

As soon as the water comes to a boil, you can pour in salt (according to taste) and the green beans.

They should be boiled for about 5 minutes, at which point add the pasta.


When the green beans are tender and the pasta al dente drain everything and add to the sauce.

You will need to toss well and add the basil and a sprinkling of grated cacioricotta cheese.

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A 30 Minute Tomato and Basil Pasta



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