Fagioli alla romano (pasta with roman beans)

Name: Fagioli alla romano (pasta with roman beans)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g "Eliche 116" noodles (Buitoni); 7-10 Tbsp Salt; 375 g Cutting beans; 1/2 bunch Parsley; 2 Onions; 3-4 Garlic cloves; 75 g paprika-filled olives; 5-6 Tbsp Olive oil; 1 1/2 TABLESPOONS Tomato paste; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Parsley leaf

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g "Eliche 116" noodles (Buitoni)
7-10 Tbsp Salt
375 g Cutting beans
1/2 bunch Parsley
2 Onions
3-4 Garlic cloves
75 g paprika-filled olives
5-6 Tbsp Olive oil
1 1/2 TABLESPOONS Tomato paste
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Parsley leaf

Directions

1
Place the egg whites in boiling salted water and cook for 10 minutes. Clean, wash and cut the string beans into pieces and cook them in boiling salted water for about 10 minutes. Meanwhile drain the pasta, rinse and drain well. Wash parsley, dab dry and chop finely. Peel onions and garlic and chop finely. Halve the olives. Drain the beans as well and let them drain well.
2
Heat the oil in a large pan. Brown the onions and garlic. Add the beans and fry for another 2 minutes at medium heat. Stir in tomato paste. Add pasta and olives and heat while turning. Season with salt and pepper. Arrange egg whites with Roman beans on plates, sprinkle with parsley and serve garnished with parsley leaves as desired