Angel Hair Pasta With Green Beans And Almonds
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|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.