- Rachael Ray - https://www.rachaelray.com -

Penne and Green Beans with Burst Tomato-Tarragon Sauce

Chili pepper adds zing to this tri-colored bean and tomato vegetarian-friendly pasta dish.

Ingredients

Preparation

Bring a large pot [2] of water to a boil for the pasta.

In a large skillet [2] with a tight-fitting lid, heat the EVOO [1], four turns of the pan [2], over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan [2]. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings.

Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls [3] topped with lots of coarsely grated ricotta salata.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org [4].