Ingredients for 2:
160 g of spaghetti
150 g green beans
15 cherry tomatoes
1 clove of garlic
Grated Parmigiano Reggiano
3 fresh basil leaves
Time: 20 minutes
Boil a pot with 2 liters of water.
Meanwhile, wash the cherry tomatoes and green beans separately.
Cut the cherry tomatoes in half.
Trim the pointed ends of the green beans with a knife (cut off a maximum of 1/2 inch on each side).
In a skillet, heat 1/2 teaspoon of EVO oil and brown the garlic clove.
Add the cherry tomatoes and cook over medium heat, letting them soften (this will take about 10 minutes).
When the water boils, season with 15 g salt, then add the spaghetti and green beans, which will cook together for 7 to 8 minutes (if you want the green beans softer, add them 2 minutes before the spaghetti).
Drain the pasta and green beans and transfer them to the pan with the tomatoes. Mix everything well, adding the basil leaves.
Serve with a generous sprinkling of Parmesan cheese.
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