RomanItalian
Summer Indulgent Pasta
by Chef Max Mariola · 1.1M subscribers on YouTube
A vibrant summer pasta from Rome's Pigneto neighborhood, made with red, yellow, and green tomatoes, green beans, fresh basil, and extra virgin olive oil, finished with edible flowers.
Ingredients
11 items- Fresh BasilFresh basil leaves
- OnionOnion, chopped
- Pomodori RossiRed tomatoes, crushed by hand
- Yellow TomatoesYellow tomatoes
- Pomodori VerdiGreen tomatoes
- SaltSalt to taste
- Extra Virgin Olive OilExtra virgin olive oil
- FettuccineFettuccine pasta
- Fagiolini CoralloCoral green beans
- Cooking WaterPasta cooking water
- Fiori Edibili(optional) — Edible flowers for garnish
Method
- Place fresh basil leaves on the bottom of a pan.
- Add chopped onion.
- Add red tomatoes and crush them by hand directly into the pan.
- Add yellow and green tomatoes, also crushing them.
- Season with salt and a generous drizzle of extra virgin olive oil.
- Add hand-torn basil leaves.
- Cook fettuccine pasta together with green beans in boiling salted water.
- Add a ladle of pasta cooking water to the sauce.
- Drain the pasta and green beans, then toss them in the sauce.
- Garnish with edible flowers and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
