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Angel Hair Pasta With Green Beans And Almonds

Magical.Palate's picture
  Sliced almonds 1⁄3 Cup (5.33 tbs)
  Onions 2 Medium
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced/crushed through a press
  Green beans/1 1/2 cups frozen green beans, thawed 1⁄2 Pound
  Pitted black olives 1 Cup (16 tbs)
  Angel hair pasta 1⁄2 Pound (Capellini/Spaghettini)
  Canned whole tomatoes 14 Ounce, drained (1 Can)
  Chopped parsley 3 Tablespoon

1 Bring a large pot of water to a boil.
2 Meanwhile, toast the almonds: In an ungreased skillet, saute the almonds over medium heat, shaking the pan frequently, until lightly browned, about 3 minutes. Or, place the almonds in the tray of a toaster oven set to 375° and toast until lightly browned, 3 to 4 minutes. Set aside.
3 Halve and slice the onions. In a large skillet, warm the oil over medium-high heat. Add the onions and garlic and saute until the onions are well browned, about 10 minutes.
4 Cut the fresh green beans into 2-inch lengths. Halve the olives (if using). Add the green beans and olives to the skillet and stir-fry for 3 minutes.
5 Add the pasta to the boiling water and cook until al dente, about 5 minutes or according to the package directions.
6 Meanwhile, add the tomatoes to the skillet, breaking them up with a spoon, and cook the mixture for another 2 minutes. Add the parsley (if using) and cook for 1 minute longer. Remove from the heat.
7 Drain the pasta well and place in a large serving bowl. Add the green bean and tomato mixture and toss well to combine.
8 Divide the pasta among 4 plates and sprinkle with the reserved toasted almonds.

Recipe Summary

Difficulty Level: 
Main Dish

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Angel Hair Pasta With Green Beans And Almonds Recipe