Seasonal recipe No 62: Spaghetti with beans and tomatoes

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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