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!
- 118.29 ml extra virgin olive oil
- 177.44 ml yellow onion, chopped in 1/4-inch pieces
- 2.46 ml crushed red pepper flakes
- 14.79 ml garlic, minced
- 236.59 ml white wine
- 29.58 ml fresh rosemary, chopped
- 29.58 ml parsley, chopped
- 2.46 ml salt
- 22.18 ml cornstarch
- 354.88 ml chicken broth (or veg. broth)
- 473.18 ml green beans, blanched
- 236.59 ml tomato, diced
- 946.36 ml penne pasta, cooked
- 44.37 ml romano cheese
- 44.37 ml 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!