DIFFICULTYTIMESERVESCOST
Easy30 min4 ServesInexpensive

Rating

Rating: 4 out of 5.

Spaghetti alla chitarra with green beans, tomato and cacioricotta is a typical Apulian recipe, which is based on sauteed cherry tomatoes, green beans and a nice sprinkling of cacioricotta. It is also called “il piatto tricolore” (the tricolor dish), since the red, green and white colours present in the ingredients recalls the Italian flag.

It´s a summer fresh dish, to be enjoyed even warm, therefore it´s perfect to be brought to the beach, as the Apulians often do.

IngredientsQuantity
Spaghetti alla Chitarra400 g
Tomato pulp600 ml
Fresh green beans600 g
Garlic1 clove
Cacioricotta (salted ricotta) cheeseTo taste
Extra virgin olive oilTo taste
Chilli pepperTo taste
BasilTo taste
SaltTo taste

Preparation method

  • Let’s prepare the sauce
    • Remove the ends of the green beans and rinse them thoroughly under water; then proceed to boil them in salted water for about eight / ten minutes; Once cooked, drain them with the help of a skimmer and keep them aside.
    • Peel the garlic clove; cut it in two and eliminate the central germ (the most indigestible part of the garlic); crush it with a garlic press and brown it for a few moments in a large pan with a little oil and a few pieces of fresh chilli.
    • Then add the tomato pulp and a cup of water; season with a pinch of salt and a few basil leaves; and cook for about ten minutes over low heat. 
    • When the sauce begins to shrink, add the green beans and other basil.
    • Season them with the tomato, stirring from time to time, and taste everything to check if more salt is needed.
  • Grate the cacioricotta with a grater with large holes and keep it aside.
  • Cook the spaghetti alla chitarra in abundant salted water and drain them al dente (about 1-2 minutes before the recommended cooking time).
  • Add them to the sauce with green beans and tomato, also adding a ladle of their cooking water.
  • Let’s keep them for a few minutes, mixing everything carefully.
  • Then turn off the heat and continue to whisk the spaghetti by adding a generous handful of grated cacioricotta.
  • The pasta with green beans with tomato and cacioricotta is ready: complete by adding, directly to the individual dishes, another handful of cacioricotta and more fresh basil.

Buon appetito!

Buy the products for this recipe

3 x 3 TYPES OF PASTA

Learn about our producers

Learn more about this Region

Cookies are important for the operation of this website, to guarantee your security and to improve your experience.
By clicking OK, you agree to the use of these cookies. For more information, see our Privacy Policy.