4 liters of water
2 tablespoons of salt
500g of pasta
3 tablespoons of olive oil
2 cloves of garlic, minced
1 can (250g) of white beans in conserved form, drained
2 cans (400g each) of tomato pulp, peeled
1 cup of frozen green beans
1/4 cup of fresh parsley leaves
1 pinch of black pepper
1/2 cup of grated Parmesan cheese
4 liters of water
2 tablespoons of salt
500g of pasta
3 tablespoons of olive oil
2 cloves of garlic, minced
1 can (250g) of white beans in conserved form, drained
2 cans (400g each) of tomato pulp, peeled
1 cup of frozen green beans
1/4 cup of fresh parsley leaves
1 pinch of black pepper
1/2 cup of grated Parmesan cheese
In a large pot, bring the water to a boil with the salt
Add the pasta and cook until al dente. Reserve
In a large frying pan, heat the olive oil over medium heat and sauté the garlic for 1 minute or until it starts to brown
Add the white beans and refry for 3 minutes, stirring occasionally
Add the tomato pulp, frozen green beans, and parsley leaves (reserve some for garnishing) and let simmer
Reduce the heat and cook with the lid on and stir occasionally for 15 minutes
Season with black pepper to taste
Drain the pasta and serve with the sauce and Parmesan cheese, garnished with reserved parsley.
