Name: Tagliarini e Fagiolini Verdi (Tagliavini with Cubes of Fresh. Tomatoes and a Swirl of Green Beans)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pound fresh egg tagliarini, tagliatelli, or fettuccine, store-bought or homemade; Salt; 4½ teaspoons coarse sea salt; 6 medium-size juicy ripe tomatoes, peeled, seeded, and diced; 9 leaves of fresh basil; 3 tablespoons extra-virgin olive oil; 10 ounces fresh green beans, trimmed; Freshly ground black pepper; ¼ to ½ teaspoon sugar (optional)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

This stunning combination from Apulia is as delicious as it is beautiful. Toss diced juicy summer tomatoes with fresh egg tagliarini and then scatter brilliant green beans over the top in an elegant edible calligraphy. So simple. So appealing. So elemental, suggested Angela Padrona, a nonna who is known for her expertise in making the pastas of Puglia. Of course, she can immediately find the green beans called fagiolini pinti that grow only in her region. They are extremely long, lik