Penne and Green Beans with Tomato-Tarragon Sauce

By á-4939

Ingredients

• Ingredients
• 1/4 cup extra virgin olive oil (EVOO)
• 4 cloves garlic, very thinly sliced
• 1 small red chili pepper, very thinly sliced
• 2 pints ripe cherry or grape tomatoes
• Salt and pepper
• 1/2 cup dry, crisp white wine
• 1/4-1/3 cup tarragon leaves, chopped (several sprigs)
• 1 pound penne rigate
• 1/2 pound green beans or haricots verts, trimmed and cut into thirds on an angle
• vegan parm for grating

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.

In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings.

Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls topped with lots parm cheeze