Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!
- 1⁄2 cup extra virgin olive oil
- 3⁄4 cup yellow onion, chopped in 1/4-inch pieces
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon garlic, minced
- 1 cup white wine
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons parsley, chopped
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 cups chicken broth (or veg. broth)
- 2 cups green beans, blanched
- 1 cup tomato, diced
- 4 cups penne pasta, cooked
- 3 tablespoons romano cheese
- 3 tablespoons parmesan cheese
- Romana Sauce:.
- Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
- In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
- Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
- Serve hot. Enjoy!