Pasta with Green Beans and Tomatoes

Ingredients

• 400 g Green Beans
• 1 onion
• 1 Garlic clove
• 500 g tomatoes
• Salt
• Pepper (freshly ground)
• 2 stalks bean sprout
• 350 g spaghetti
• 1 tbsp Olive Oil
• 100 g bacon slices
• arugula
• Freshly grated Parmesan (optional)

Instructions

1. 1.

   Wash, trim, and leave whole or halve the beans depending on size. Peel and finely dice the onion and garlic. Briefly blanch the tomatoes, shock, peel, quarter, seed, and cube them. Sauté the onion in hot oil until translucent, then add garlic and tomatoes; season with salt and pepper and simmer gently over low heat for about 10 minutes. Bring a generous amount of salted water with bean sprout stalks to a boil, add spaghetti and beans, and cook al dente.

2. 2.

   Cut the bacon into strips and fry in a pan for about 3 minutes until crisp; drain on paper towels and crumble slightly. Drain the bean-spaghetti mixture in a colander, discard the bean sprout stalks, combine with tomatoes, bacon, and arugula, then sprinkle with parmesan if desired before serving.