Recipe of the week - Pasta Pomodoro with crispy beans
Ingredients for 2 Portions : 6 nests of dried konjac pasta, 400g needle bans, 1 can of strained tomatoes, 200 g fresh tomatoes, 1 small onion, 1 clove of garlic, 2 tablespoons of tomato paste, 50 ml olive oil, Salt, pepper, Herbes de Provence, 40 g grated gouda
Instructions: For the tomato sauce, cut the onion into small cubes and fry them in the pan with a little oil until they are glassy. Press the garlic clove and add it as well. Then deglaze with strained tomatoes. Add the tomato paste and stir in. Cut the tomatoes into small cubes and add them to the sauce. Finally season to taste with salt, pepper and herbs and cook for 20 minutes at low heat. Wash the beans with cold water, dab with a kitchen towel and put them on a baking tray. Drizzle the beans with oil and season with salt and pepper. Then bake them in the oven at 200 degrees for 20 minutes until they are crispy. In the meantime, cook the konjac pasta in salted water, strain and serve with tomato sauce and beans. You can add grated cheese if you wish.
Average values per portion (1 Portion (ca. 300g))