PENNE RIGATE WITH BEANS
- Cooks . com
- May 11, 2016
- 2 min read
PENNE RIGATE WITH BEANS 1/2 lb Penne Rigate (or other tube pasta) 1/2 lb frozen cut green beans 3 tablespoons butter pinch of oregano flakes 2-3 fresh basil leaves, minced 2 tablespoons fresh parsley, minced 2 tablespoons extra virgin olive oil 3-4 cloves fresh garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 2-3 tablespoons freshly grated Parmesan cheese 4 anchovy fillets salt and pepper, to taste
marinated artichoke hearts, to garnish (optional) Cook tube pasta according to package directions until al dente (meaning to the tooth, or not soft and with a little "bite"). Drain and allow to air dry for 1-2 hours or overnight in the refrigerator. In a skillet, melt 2 tablespoons butter and saute the pasta until it takes on a little brown coloring, but not too much. Add the garlic, very thinly sliced and the minced herbs and red pepper flakes. When the pasta begins to look somewhat dry (it will get slightly translucent in some places, stir in a few tablespoons of warm water and a tablespoon of olive oil, mixing well to coat. Continue to add a few tablespoons of water (but never enough so that it pools at the bottom of the pan - just enough to tenderize the pasta), stirring frequently, until pasta becomes tender again.
When pasta is tender, push the pasta to the side of the pan a little and add the anchovy fillets; saute for a minute then pour a few drops of water over them and crush them to a paste using a fork (right in the skillet). Add a tablespoon of butter or olive oil and stir all to coat well. When butter has melted, remove from heat; stir in the grated Parmesan and stir until slightly melted. Season to taste with salt and pepper (and red pepper flakes, if desired).
Serve garnished with chopped fresh parsley and topped with marinated artichoke hearts, if desired.
Variations: Stir in a few tablespoons chopped black ripe olives or tapenade at the same time as the anchovies.
Can also be prepared without the anchovies. Makes a great side dish or a light main course in Summer. Can be served cold for Picnics and makes a great take-along lunch.
For dieters: eliminate the butter and substitute olive oil.
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