- Kosher salt
- 4 to 5 cups string beans
- 1 pound rigatoni
- 3 large garlic cloves, minced
- 1 can Italian plum tomatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
Bring a large pot of salted water to a boil. Half-fill a large bowl with ice water.
Add the string beans to the boiling water and cook 3-4 minutes. Use a slotted spoon to transfer the string beans to the ice water to shock them and preserve the green color. Drain the beans immediately and set aside.
Let the salted water return to a simmer and add the rigatoni. Cook pasta until al dente.
Heat a large sauté pan over medium heat. Add the oil and until almost smoking. Add the garlic and cook over low heat, about 1 minute—don’t let it brown or burn. Add the string beans, tomatoes and pasta to the pan and toss, adding a little of the pasta’s cooking liquid if the mixture seems too dry. Divide among small plates or bowls and serve at once, top with chopped basil.