The green beans in this dish are cooked a very long time until they are soft enough to be twirled easily with the pasta. Fresh garlic, crushed red pepper and tangy cheese add lots of flavor. Source: EatingWell Magazine, September/October 1995

Janet Fletcher
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Ingredients

Directions

  • Heat oil in a large saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add red-pepper flakes and cook, stirring, for 30 seconds to release their fragrance. Add tomatoes, increase heat to medium-high and saute, stirring often, until the tomatoes break down and begin to form a sauce, about 10 minutes.

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  • Add beans, broth (or water), salt and pepper. Stir to coat the beans, cover and adjust the heat to maintain a bare simmer. Cook until the beans are very tender, 1 1/2 to 2 hours, stirring occasionally. Stir often near the end of cooking to prevent scorching. (The cooking time will vary depending on the thickness of the beans.) Taste and adjust seasonings.

  • Cook tagliatelle (or fettuccine) in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the pasta-cooking water and drain the rest. Return the tagliatelle to the cooking pot. Add the sauce and toss, adding a little of the reserved pasta-cooking water if needed to help the sauce coat the noodles. Transfer to warm plates. Top each serving with ricotta salata (or feta).

Nutrition Facts

340 calories; 5.4 g total fat; 1.9 g saturated fat; 4 mg cholesterol; 257 mg sodium. 326 mg potassium; 63.5 g carbohydrates; 11.7 g fiber; 6 g sugar; 14.9 g protein; 257 IU vitamin a iu; 5 mg vitamin c; 44 mcg folate; 106 mg calcium; 3 mg iron; 109 mg magnesium;