In the summer, we often make fagiolini in umido (green beans stew) and use the leftovers as a delicious, veggie-filled sauce for corzetti pasta. Comforting and nutritious, corzetti pasta with braised green beans is a light and fresh primo piatto, perfect to be eaten al fresco at the end of a day spent under the Tuscan sun.
Corzetti Pasta with Braised Green Beans
1 onion, cubed
1 garlic clove, minced
200 gr fresh green beans
1 can tomato sauce
extra virgin olive oil
salt and pepper
Cover the bottom of a large skillet with enough extra virgin olive oil and heat. When the oil is hot, add the onion and cook – stirring frequently – for about 5 minutes or until the onion is soft.
Now add the minced garlic and cook for about 1 minute. Toss in the green beans and sauté for a couple of minutes.
Add the tomato sauce, season with salt and pepper to taste and bring to a boil. When the braised green beans stew starts boiling, lower the heat and let simmer for about 1 hour or until the tomato sauce is reduced and the sauce is thick and nice.
In the meantime, prepare your fresh corzetti pasta. Cook the corzetti until al dente, drain and toss with the vegetables. Serve the corzetti pasta with braised beans immediately, with some grated Parmigiano Reggiano.