Pasta with Cherry Tomatoes and Green Beans

This delicious dish is bursting with the flavors of Puglia and screams "summer". Its simple ingredients bring out delectable tastes that meld amazingly well. It is topped with grated cacioricotta, a specialty of the south, which is hardened ricotta cheese.

Pasta with Tomatoes, Green Beans and Cacioricotta Cheese

Step 1 - The Tomatoes
Clean about a pound of cherry tomatoes. Put them in an ovenproof casserole pan, along with a "battuto" of chopped onion, minced garlic, minced parsley, minced celery, a bit of oregano, a handful of grated pecorino cheese and a pinch of salt. Mix it well, add a little water and a drizzle of olive oil. Put on the stove to bring to a boil then put it in the oven (200 degrees C/about 400 degrees F), until the water evaporates and the tomatoes get a gratin type of crust of them.

Step 2 - The Pasta
Clean and step about a pound of green beans. Bring a pot of water to a boil and add a bit of salt. Toss in the beans. When the water comes back to a boil let cook one minute then add the pasta (spaghetti works well but you can use any shape you prefer). Cook the pasta and green beans together.

Drain and toss with the tomatoes, adding a bit of olive oil to finish it off. Grate on some cacioricotta cheese and enjoy!