Capellini Green Beans and Sweet Tomato Sauce
I’m pasta crazy. I always have been and I always will be. It’s one of my favorite things to eat in the world. I first had something similar to this dish at a friend’s house with bread instead of pasta and so much oil I thought I had it coming out of my pores, but now I know it’s completely necessary to have all that delicious fruity olive oil in this dish. The combination of crispy green beans, onions, tomatoes and a bit of sugar, melts into one wonderful sauce. All these elements just work for me. I hope they do the same for you. Enjoy
Capellini Green Beans and Sweet Tomato Sauce
2 cups trimmed green beans or haricot vert, cut into bit sized pieces
1 16-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 teaspoon sugar
Black pepper
Salt
½ teaspoon garlic powder
1 tablespoon minced parsley or 1 teaspoon dry parsley
2 cloves garlic, minced
½ red onion, minced
½ teaspoon red chili flake
4-8 ounces of water
Minced cooked chicken (Optional)
3 tablespoons extra virgin olive oil
½ pound capellini pasta
In a large pot, salt and boil water. Add trimmed green beans to the water and cook for 3 minutes. Take out of hot water and set aside. Leave water boiling for pasta.
In a large to medium sized pot add oil to pan and heat until hot. Add onions and garlic. Saute until translucent, about 5-8 minutes.
Add red chili flakes, pepper, parsley (if using dry), and sugar to onion mixture and incorporate.
Add tomato sauce and diced tomatoes to sauce. Add 8 ounces of the water from the pasta pot to the mixture and cook for 10 minutes.
Add green beans to mixture and incorporate. Cook until warmed through and beans are the texture you desire.
Add chicken last and parsley (if using fresh).
Cook pasta in water until barely done 3 minutes. Drain pasta, reserving some water in case the sauce needs to be loosened.
Add pasta to sauce and finishing cooking in tomatoes.
If sauce is not thin enough, adjust consistency with pasta water.
Adjust for spiciness and salt content.
Finish with extra fresh parsley and good extra virgin olive oil.
Plate and eat.
Don’t cook capellini ahead of time ever; you’ll have a messy blob of pasta on your hands.
Also, mastering finishing the capellini in the sauce is the key to the sauce sticking to the pasta perfectly, with just the right amount of shine and no watering.
Good luck
Cheers
-Unrivaledkitch