Penne and Green Beans with Tomato-Tarragon Sauce

Penne and Green Beans with Tomato-Tarragon Sauce

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • ¼

    cup extra virgin olive oil (EVOO)

  • 4

    cloves garlic, very thinly sliced

  • 1

    small red chili pepper, very thinly sliced

  • 2

    pints ripe cherry or grape tomatoes

  • Salt and pepper

  • ½

    cup dry, crisp white wine

  • ¼-⅓

    cup tarragon leaves, chopped (several sprigs)

  • 1

    pound penne rigate

  • ½

    pound green beans or haricots verts, trimmed and cut into thirds on an angle

  • vegan parm for grating


Bring a large pot of water to a boil for the pasta. In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings. Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls topped with lots parm cheeze


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