Broken pasta with green beans with tomato sauce and cacioricotta cheese 

Pasta with green beans with tomato sauce and cacioricotta cheese is a typical first course of Puglia that combines lightness and taste! I used broken pasta but you can choose the shape of pasta you prefer. The spaghetti will also be perfect. A full-bodied and fragrant tomato sauce will envelop the green beans and pasta and everything will be embellished with cacioricotta cheese that will give that pleasant flavor. The delicious and unmistakable scent of basil could not be missing. This simple recipe is the epitome of "healthy eating", without sacrificing taste. I also used wholemeal pasta which, in addition to having a great flavor and a pleasant texture, are also very rich in fiber.

Ingredients

400 g pasta

600 g green beans

600 ml tomato pulp

1 clove garlic

chili pepper

extra virgin olive oil

cacioricotta (salted ricotta)

basil

salt

Preparation

Let's start the preparation of the pasta with green beans with tomato sauce and ricotta cheese. Let's take care of the green beans: trim the ends and rinse them thoroughly under water. We then proceed to boil them in salted water for about eight to ten minutes. Once cooked, drain them with the help of a slotted spoon and set them aside. Peel the garlic clove. Cut it in half and remove the central germ (the core, the most indigestible part of the garlic). Crush it with a garlic masher and brown it for a few moments in a large pan with a little oil and a few pieces of fresh chili. Then add the tomato pulp and a cup of water. Season with a pinch of salt and a few basil leaves. Let it cook for about ten minutes over low heat. When the sauce begins to shrink, add the green beans and more basil. Let them flavor with the tomato, stirring occasionally, and taste everything to check if more salt is needed. Grate the cacioricotta with a grater with large holes and set aside. Cook the pasta in plenty of salted water. Drain the pasta al dente (about 1-2 minutes before the recommended cooking time) and add it to the green beans and tomato sauce. We also add a ladle of their cooking water. Hold them for a few minutes, mixing everything carefully. We can then turn off the heat and continue to stir the pasta by adding a generous handful of grated cacioricotta. The pasta with green beans with tomato sauce and cacioricotta cheese is ready. Finish by adding, directly to the individual dishes, another handful of cacioricotta and more fresh basil.