So I get home from a weeklong vacation in late July and there is nothing in the refrigerator, and while the food was good while I was away, I am CRAVING fresh vegetables and simple food. Fortunately for me, ripe ‘San Marzano’ paste tomatoes and pole beans were ready in the garden, as well as basil. Hence the invention of this recipe that hit the spot and reminded me why it’s so good to be home. And it only took about 20 minutes to make—15 of those minutes just waiting for the water for the pasta to boil! This recipe serves two people, but you can easily ramp it up or down. Exact measurements don’t matter here.
Tomato, Green Bean, and Pine Nut Pasta
2 Tablespoons butter or olive oil
10 or so medium tomatoes
1 handful of green beans (I used ‘Rattlesnake’ pole beans and heirloom ‘Romano’ beans)
Basil
2 Tablespoons pine nuts (toasted)
Romano cheese
Salt
Pepper
Pasta!
- Put the pasta water on to boil. I used Basil Garlic Fettuccine from a company called Flour City Pasta, which I found while in Rochester, New York, for my nephew’s wedding. The products are not certified organic, but they are mostly from organic ingredients, and the pasta is fantastic!
- In a separate saucepan, put in the butter or oil, cut the tomatoes into pieces, add the green beans and basil, and cook for about 5 minutes until everything is just cooked. Add the salt and pepper.
- Toast the pine nuts in a separate pan and add them to the sauce.
- Add the pasta to the water, cook, and serve with the sauce on top.
- Add some freshly grated Romano cheese and you are good to go!
Sure, it’s good to go away sometimes. But it’s also good to come home.
Makes my mouth water just to read the recipe, I wish I could eat in your kitchen!! Thanks for the mouth watering anyway.
Looks yummy and healthy. Can’t wait to try!
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What you posted made a great deal of sense. But,
what about this? what if you wrote a catchier post title?
I am not saying your content isn’t good, but what if you added something that grabbed folk’s attention? I mean Tomato, Green Bean and Pine Nut Pasta | Maria’s Farm Country Kitchen is kinda vanilla.
You should glance at Yahoo’s front page and watch how they create news headlines to grab viewers interested.
You might add a video or a pic or two to get readers interested about what you’ve got to say.
Just my opinion, it could make your posts a little bit more interesting.
I beg to differ with Benedict.
Tomato, Green Bean and Pine Nut Pasta caught my eye and search engine,
including fresh tomatoes, and freezing them, which was my original search.
I can’t stand Yahoo’s front page and think they pander to a lot of interests that any discerning person who has been raised with critical thinking skills can’t help but at least raise a question as to “why are they posting this particular article with this particular slant?”
I’d trust a gardener with a country kitchen over Yahoo spin any day!
By the way, Maria, do you advocate skins on or off with the tomatoes for making sauce, or can both work depending on the type and region of the sauce? I saw your post on the family from Sicily that suggested squeezing the tomatoes, keeping the peels on ( and using the juice). In the same post, you mentioned a friend who says blanching, peeling and seeding the tomatoes are essential. Would you say it’s just a matter of taste and style, so if you’re freezing, no harm in trying both? Thanks much, Paula
Superb, what a blog it is! This webpage presents useful facts to us, keep it up.
Hey Paula,
It’s a matter of taste. Taking off the skins and seed makes the sauce sweeter. I prefer a not so sweet sauce so I leave them in.