Recipe: Pasta Riso Pino
- 1 cup extra virgin olive oil
- 4 cloves of garlic sliced
- 1 pound yellow tomatoes, with seeds taken out
- Salt and pepper to taste
- 2 red bell peppers
- 1 pound rice pasta
- 1/2 pound Italian baby string beans
- 2 ounces ricotta salata (hard ricotta used for grating)
In a sauce pan add oil, sliced garlic, diced yellow tomatoes, salt and pepper to taste and simmer for 10 minutes on medium heat.
While the tomato mixture is cooking, roast the peppers on an open flame until the outside of the pepper is well done and easy to peel off when cooled. Then dice and add to sauce pan. (Put to the side 1/2 ounce of raw, diced red pepper to decorate dish at the end.)
Boil the string beans in 2 quarts of water, and after 5 minutes add the pasta to the water. Cooking the beans and pasta together, gives the pasta additional flavor. When the pasta is done after 6 to 8 minutes strain the pasta and beans together. Add the sauce to the pasta and string beans, mix well and grate the hard ricotta into the dish. Garnish with reserved red pepper.