Gnocchetti Sardi with Beans, Tomatoes & Sage
Today I cooked Gnocchetti Sardi with Roma tomatoes, beans and sage from my garden. This is a cute little pasta which I like as it absorbs little sauce and becomes quite flavourful.
To be honest this dish was born as I only had a couple of ingredients in then fridge and I chose these as my Gut said that :> Anyways nowadays I am cooking whatever we get from our garden.
The flavours worked quite well. The sharpness of sage and garlic was quite refreshing otherwise it's mostly Basil with the pasta as the Indian kitchen has the Coriander.
Here is what you will need for 4 people.
- 200 gma of Gnocchetti Sardi or any pasta of your choice
- 2 tablespoons of olive oil
- 3 big cloves of garlic, pressed
- 1 geeen Chili, roughly chopped
- about a dozen green beans
- 2 Roma tomatoes
- small handful of sage leaves, roughly chopped
- salt to taste
- 1 tsp of Black Pepper, crushed
- 1/2 tap of vegetable stock
- a glog of milk
- half a cup of Pasta water
1. Put the water to boil and in the meantime while the water is boiling prepare all the vegetables. Keep them ready to use.
2. Add the pasta and 1 tsp of salt to the boiling water. Stir every now and then.
3. When the pasta is about 80% cooked, add the chopped Beans to the pasta and stir well.
4. Take a big non Stick pan and heat the olive oil there.
5. Add the garlic and let it get golden, now add the green chillies and the sage leaves, cook for about 30 seconds.
6. Now add the tomatoes and all the spices and about half a cup of pasta water and milk.
7. Let the tomatoes cook for about 2-3 minutes.
8. In this Time I bet the pasta and the beans must be al-dente as well.
9. Drain them in a sieve and add it to the pan.
10. Mix everything well, have a taste to check if all the flavours and salt is correct.
11. Serve warm. I ate it like that plain, but the little one added a few or rather a lot of cheese flowers.
Tip: A glog of milk helps to keep the acidity from the tomatoes away, and its less heavy then using some Creme.