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  • Seasonal recipe No 62: Spaghetti with beans and tomatoes

    Posted on September 17th, 2010 Trish No comments

    In her Garden Cookbook, Sarah Raven credits this recipe to the River Cafe. She says it’s an ‘incredibly fresh-tasting and yet comforting pasta dish’. Good now when there are beans and tomatoes aplenty.

    Serves 6

    Preparation and cooking: 25 minutes

    1kg tomatoes, ideally plum or small beefsteak
    300g french beans, topped and tailed
    150ml double cream
    1 garlic clove, whole and peeled
    handful of basil leaves
    400g spaghetti
    50g grated parmesan cheese to serve

    Skin the tomatoes, deseed with a teaspoon and chop them coarsely. Cook the beans in plenty of salted boiling water for 3 minutes until they are just tender. Cool them quickly in a bowl of cold water and drain.

    Bring the cream to the boil and add the garlic. Take the pan off the heat and leave the cream to steep for 5 minutes before removing the garlic. Then add the beans, tomatoes and torn-up basil, and toss just for a minute to warm the veg through.

    Cook the pasta in salted boiling water until al dente, drain and mix with the tomatoes and beans. Serve with freshly grated parmesan.

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