Catanese ca triaca pasta, much tastier and creamier than pasta and beans. Grandma reveals the trick: “What you put before legumes”


Catanese ca triaca pasta, the flavors of the past, those of a past time that no one remembers anymore. Those tastes, those smells that for reasons of time can hardly be passed on anymore. Certainly cooking those dishes that our grandmothers cooked is difficult, but not impossible. On the contrary. In this case we are talking about a Sicilian dish, of tradition. Pasta with fresh beans. Those still in the pod and which, therefore, have not been treated. They are not canned, they are not dry. They are “simple” beans.

A pasta that has also lost a bit of value over time, some fruit stalls are no longer even so stocked with these beans. The preparation is not long, there is the fact that they need to be cleaned. You have to open each pod, a bit like you do with broad beans, then go on to cooking. Let’s go and see how this delicious and full of flavor pasta is prepared.

Ingredients of Ca Triaca Catanese pasta

  • 300 gr of pasta (short, such as smooth or striped thimbles or tubes)
  • 1kg fresh beans
  • 1 large white onion
  • 400 gr tomatoes
  • salt and black pepper to taste
  • extra virgin olive oil

Preparation

Take the fresh beans, with the pods, and peel them one by one. Once this is done, wash them well a couple of times. Fill with water again and add the onion, tomatoes and cook over low heat for about an hour (the water must be abundant otherwise you could have problems).

When all the ingredients are well blended and cooked, add the pasta. Wait a few minutes and then season with salt. Once this is done, add a drizzle of oil and a good handful of black pepper. Our fresh pasta and beans are ready… hot, lukewarm or even cold, it’s equally delicious

Read also: Spaghetti garlic and oil scientifically: the secret that creates addiction, a teaspoon is enough. You will no longer eat the classic

Catanese ca triaca pasta, much tastier and creamier than pasta and beans. The grandmother reveals the trick: “What you put before legumes” written in Più Ricette by Redazione.