4-6Calabrain chilischopped (or red pepper flakes to taste)
1 28ozcan whole peeled San Marzano tomatoeshand crushed
1lb.green beanstrimmed and cut into 1 inch pieces
Kosher salt and pepper
1poundrigatoni
½cupfinely grated pecorino romanoplus more for serving
¼cupfresh basilroughly chopped, plus more whole leaves for serving
Olive oilfor serving, if desired
Instructions
Bring a large pot of water to a boil over high heat.
While water boils, in a large skillet add bacon and cook until the fat is rendered and the bacon is crisp.
Add in garlic and cook until starting to brown.
Add in chilies and tomatoes. Season with a touch of salt and pepper. Stir to combine
Let sauce simmer on low while you cook the beans and pasta.
Once water is boiling, heavily season with salt.
Add beans to the boiling water and cook until just starting to soften, about 2-3 minutes. *
Drain beans (keeping the boiling water as you will use this to cook the pasta). Add beans to the tomato sauce and let them continue to cook in the sauce while pasta cooks.
Drop pasta into boiling water and cook until al dente.
Drain pasta and add to the tomato sauce and bean mixture. Add in a ladle or two of pasta water and toss to combine.
Stir in pecorino and check to see if any more salt or pepper is needed.
Toss in fresh basil.
Serve topped with more pecorino, basil leaves, and olive oil.
Notes
*This recipe is best eaten with very soft green beans. we aren’t looking for crisp tender beans here :)