Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, very finely chopped
• 1/4 teaspoon crushed red pepper
• 1 28-ounce c plum tomatoes, drained and chopped
• 12 ounces long thin green beans, ends trimmed, cut into 6-inch lengths
• 1/2 cup reduced-sodium chicken broth or water
• Salt & freshly ground pepper to taste
• 1 pound whole-wheat tagliatelle, or fettuccine
• 2/3 cup grated ricotta salata, or crumbled feta cheese

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add red-pepper flakes and cook, stirring, for 30 seconds to release their fragrance. Add tomatoes, increase heat to medium-high and sauté, stirring often, until the tomatoes break down and begin to form a sauce, about 10 minutes.

Step 2

Add beans, broth (or water), salt and pepper. Stir to coat the beans, cover and adjust the heat to maintain a bare simmer. Cook until the beans are very tender, 1 1/2 to 2 hours, stirring occasionally. Stir often near the end of cooking to prevent scorching. (The cooking time will vary depending on the thickness of the beans.) Taste and adjust seasonings.

Step 3

Cook tagliatelle (or fettuccine) in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the pasta-cooking water and drain the rest. Return the tagliatelle to the cooking pot. Add the sauce and toss, adding a little of the reserved pasta-cooking water if needed to help the sauce coat the noodles. Transfer to warm plates. Top each serving with ricotta salata (or feta).