Linguine With Green Beans Tomatoes And Basil Food

SPAGHETTI WITH GREEN BEANS

Steps:

• Wash the green beans and cut off the thinner parts at each end. Peel and slice the onion very finely. Cut the tomatoes into halves or quarters depending on how big they are.
• Pour the oil into a large frying pan or skillet, heat it and fry the garlic clove, onion and whole peperoncino until the onion starts to soften. Then add the tomato pieces and cook until they start to soften too.
• In the meantime, in a pot with plenty of salted water, partly cook the green beans for a few minutes. Drain the beans and add them to the pan with the onion and tomatoes.
• Continue cooking for 5 minutes then add the tomato passata and mix everything together. Simmer for 10-15 minutes. Add salt and pepper to taste.
• When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet. I used the water I cooked the beans in. If you are using fresh pasta the cooking time will be very short.
• Remove the garlic clove and red chilli pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
• Add a generous sprinkling of grated cacioricotta and mix well. I also added a handful of chopped fresh parsley or you can use basil. (both are optional)
• Serve with more grated cacioricotta or pecorino sprinkled on top.

SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS

Steps:

• Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
• Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.
• Yield: 8 to 10 crisps

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
• Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
• Roast in the preheated oven until tender, about 30 minutes.
• Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
• Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
• Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

VEGETARIAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

LINGUINE WITH RAW TOMATOES AND BASIL

Steps:

• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

COLORFUL VEGETARIAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. , Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUICA AND GREEN BEANS

Steps:

• Saute onion, garlic, and bell pepper in 1-2 Tablespoons butter or olive oil until onions are tender.
• Place onions,garlic, bell pepper, potatoes, linguica, and green beans in a large saucepan.
• Add enough water to cover.
• Add All-spice, red pepper, tomato sauce or crushed tomatoes, salt and pepper.
• Cover and simmer until beans are crisp tender and potatoes are fork tender (approx. 1 hour).

GREEN BEANS BRAISED WITH TOMATOES AND BASIL

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion and garlic and sauté until onion softens slightly, about 5 minutes.
• Add green beans, tomatoes, basil leaves, and 1/2 cup water.
• Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.
• Season to taste with salt and pepper.
• Transfer to bowl and serve.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

TOMATO BASIL LINGUINE

Steps:

• In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA

Steps:

• Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
• Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.