PASTA CON FAGIOLI, POMODORI E PEPERONCINO or PASTA WITH SNAP BEANS, TOMATOES AND PEPERONCINO

I don’t know about what it’s like for other food bloggers but my family isn’t that happy about me taking photos of what we are going to eat all the time, that’s why I haven’t been posting that many pasta recipes lately. Now and then I have to pretend that I cook just for them without any thoughts about blogging just to keep them quiet. In the beginning when I started almost a year ago, they had much more patience with the whole thing but when I started this blog as well they began to look at the whole thing with far more suspicion. Sometimes they even accuse me of being obsessed, something I obviously deny vehemently although I suspect that they are right to a certain degree, so when they are in that mood, I just cook without posting about it and wait until they calm down a bit! Yesterday I managed to cook and take pics without them actually realizing what I was doing and today’s post is the result. Ha!




PASTA CON FAGIOLI, POMODORI E PEPERONCINO or PASTA WITH SNAP BEANS, TOMATOES AND PEPERONCINO

Fresh pasta

150 g/ 6,3 oz snap beans
5-6 ripe medium sized tomatoes
1 onion
1 clove of garlic
1 dry peperoncino
Salt
Olive oil

- Slice the onion and sauté it together with the chopped garlic and the crumbled peperoncino in some oil for 2-3 minutes.
- Clean the beans and cut them in 2-3 cm long pieces, add them to the onion and let it all sauté for about 4-5 minutes.
- Add the chopped tomatoes and salt. If the tomatoes aren’t that sweet, you can add some sugar. Let it simmer until the sauce has thickened and the beans has softened. Add some water if it dries up.
- When the pasta is ready you mix it wit the sauce and serve!