This light, delicious pasta dish is perfect for summer! The sauce is made from green beans cooked in a simple tomato sauce until very tender, almost creamy. This dish packs a fresh, flavorful punch that’s hard to beat.
Watch the Pasta Grammar video where we make Pasta e Vojaneja here:
PASTA E VOJANEJA RECIPE
Makes: 3-4 servings
Cook Time: 1 hour
For this recipe, you will need:
Salt
9 oz. (255g) green beans
2-3 tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, peeled
14 oz. (400g) canned whole peeled tomatoes
Red chili pepper flakes to taste (optional)
Fresh basil leaves
12 oz. (340g) spaghetti
Large pot
Large skillet
Tongs
Ladle
Bring a large pot of water to boil and salt it generously. Add the green beans into the water and boil them until slightly tender but still with some crunch—about 10-15 minutes.
Meanwhile, heat the olive oil and garlic clove in a large pan over medium heat. When the garlic starts to sizzle, add the tomatoes. Crush them with a fork and bring to a simmer. Stir in the chili pepper flakes and a few basil leaves.
Transfer the boiled green beans into the pan with tongs, and ladle in about 1 cup of the green bean water. Stir all together and bring to a simmer. Cover the pan.
Stirring occasionally, let the green beans cook until they are very soft and tender—about 30 minutes. Ladle in some more water as needed to maintain moisture and to keep the sauce simmering.
Bring the pot of water back up to a boil and add the spaghetti. Cook as directed, but set a timer for 2-3 minutes less than the recommended “al dente” cook time. When the pasta is cooked, transfer it into the pan with tongs. Stir all together over medium/high heat for a few minutes, until the pasta is al dente to your taste and the sauce has thickened. Serve immediately, drizzled with a little extra olive oil.
Buon appetito!
Looking for more, delicious vegetable pasta dishes? Try this incredible Sicilian cauliflower pasta!