Casareccie with Green Beans & Ricotta

Casareccie with Green Beans & Ricotta


  •     1 lb Casareccie

  •     1 small red onion, sliced thin

  •     1 small can of tomatoes

  •     1/2 lb green beans

  •     2 tbsp extra virgin olive oil

  •     1/2 cup fresh ricotta

  •     1/2 cup grated cacioricotta or any aged cheese

  •     salt to taste


  1. Fill a large pot with water for the pasta. Bring to a boil over high heat.

  2. Heat oil in a wide saucepan over medium-high heat and add the onion. When onion starts to sizzle add the tomatoes and cook over a medium flame until the tomatoes start to simmer, lower the heat and cover.

  3. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the beans and cook for 7 minutes. When 7 minutes have past add the pasta and cook with the beans until the spaghetti is al dente.

  4. At this point, add the ricotta to the tomato sauce, using a whisk to break the cheese up.

  5. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta and the beans. Without shaking all of the water out of the colander pour the pasta and the beans into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.

  6. Serve with grated cacioricotta.