Saturday Beefcake: Pasta Pugliese Estiva

Served up with Richie Nuzzolese



1. 1 kilo (2.2 pounds) fresh Green Beans
2. 1 kilo (2.2 pounds) Grape Tomatoes
3. 400 grams (14 ounces) Spaghetti or whole wheat Spaghetti
4. 2 Garlic cloves
5. 2 small Peperoncini
6. Ricotta Salata
7. 2 tbsp. Virgin Olive Oil
8. pinch of Sugar
9. pinch of Sea Salt




1. Wash and clean the green beans, removing the tips.
2. Wash the tomatoes, cut them in half or quarters.
3. Peel the garlic.
4. Heat a couple of tablespoons of extra-virgin olive oil in a hot frying pan.
5. Add the garlic and hot peppers and sauté until golden.
6. Add chopped tomatoes and a pinch of sugar and cook until tomatoes are soft.
7. Add a pinch of salt, to taste.




8. In the meantime, when the pasta water comes to a boil, add the green beans and the spaghetti and cook for the time indicated on the spaghetti package.
9. Once cooked, drain the spaghetti and green beans well and then add to the pan of tomatoes and cook together for about one minute.
10. Cover with the desired quantity of grated ricotta salata (add as much as you like!), mix well and serve.