Pasta with French bean sauce

Pasta with a French bean sauce is a very common dish in Puglia: it's tasty and light, perfect for lovers of pasta and vegetables. Ideally, prepare it with the thin green French beans, known in Italy as 'snake' beans, 'asparagus' beans or 'mangetout' beans. Alternatively, you could try other varieties of green bean, but always fresh if at all possible.


  • green beans 250 grams
  • linguine 200 grams
  • tomato passata 300 millilitres
  • extra virgin olive oil
  • garlic 1 clove
  • salt
  • parmesan 20 grams

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20 minutes Total time
10 minutes Active time
Serves 3 persons
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Prepare and wash the beans. Boil them for two or three minutes in salted water. Then, without draining them, add the linguine. Meanwhile, in a frying pan, sauté a clove of garlic in extra virgin olive oil. Add the tomato passata and season with salt. Continue cooking until the pasta is done. When the linguine and green beans are ready, drain them, add them to the sauce and mix well. Serve warm: if you like, add a little grated Parmesan, or other hard cheese, to taste.

If you don't want to use tomato passata, you could instead make a sauce with fresh cherry tomatoes. You might also garnish your sauce with some toasted breadcrumbs and a balsamic vinegar glaze, or with a little grated ricotta.
Long, green beans are often prepared, in the rest of Italy, as part of a stew with tomatoes, but not with pasta. The combination of pasta with a tomato and bean sauce makes for a quick and healthy dish.

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