350g of Riscossa tagliatelle
400g of fresh green beans
300g of red tomatoes
1 red onion
2 tablespoons extra virgin olive oil
grated ricotta cheese as desired
salt and pepper to taste
Clean the green beans and prepare them by breaking off the thin ends on both sides of the bean.
Chop the onion very finely.
Pour the oil in a large pan and fry the onion slowly over low heat and add the tomatoes, salt and cook 5 minutes.
In a pot with a good amount of salted water, boil the beans for a few minutes, drain and add to the pan with the onion and sauté the tomatoes.
When the sauce is almost ready boil the pasta in the salted water and drain al dente.
Pour the pasta into the sauce with green beans, stir well and add a generous sprinkling of grated ricotta cheese and pepper.