Square Spaghetti With Occhipinti Green Beans And Cacioricotta Cheese Recipe by Francesca Diomede
 Francesca Diomede @franci_diomede22 Happy Wednesday! Today, I’m sharing all the flavors of summer in a dish that will win you over at the first bite. This is a traditional recipe from Puglia and Basilicata, specifically from Bernalda, featuring a typical ingredient from Puglia: Occhipinti green beans, also known as pinto green beans or black-eyed green beans. They are grown in small farms, especially in Puglia, but can also be found in other parts of southern Italy, including Basilicata and the Metapontino area. The traditional version uses spaghetti, and I chose square spaghetti for this recipe, but you can use any spaghetti you like. For the sauce, I used local cherry tomatoes, extra virgin olive oil, garlic, and basil. Time the pasta cooking so that in the last 4 minutes, you add the green beans, then drain and toss everything in the sauce off the heat. We enjoyed it hot, perfectly al dente, with a sprinkle of fresh sheep and goat cacioricotta cheese. The result is truly delicious, and the simplicity of the ingredients makes this dish even more irresistible. Have you ever tried it? Happy Wednesday! Today, I’m sharing all the flavors of summer in a dish that will win you over at the first bite. This is a traditional recipe from Puglia and Basilicata, specifically from Bernalda, featuring a typical ingredient from Puglia: Occhipinti green beans, also known as pinto green beans or black-eyed green beans. They are grown in small farms, especially in Puglia, but can also be found in other parts of southern Italy, including Basilicata and the Metapontino area. The traditional version uses spaghetti, and I chose square spaghetti for this recipe, but you can use any spaghetti you like. For the sauce, I used local cherry tomatoes, extra virgin olive oil, garlic, and basil. Time the pasta cooking so that in the last 4 minutes, you add the green beans, then drain and toss everything in the sauce off the heat. We enjoyed it hot, perfectly al dente, with a sprinkle of fresh sheep and goat cacioricotta cheese. The result is truly delicious, and the simplicity of the ingredients makes this dish even more irresistible. Have you ever tried it? Square Spaghetti with Occhipinti Green Beans and Cacioricotta Cheese Share its first Cooksnap! Happy Wednesday! Today, I’m sharing all the flavors of summer in a dish that will win you over at the first bite. This is a traditional recipe from Puglia and Basilicata, specifically from Bernalda, featuring a typical ingredient from Puglia: Occhipinti green beans, also known as pinto green beans or black-eyed green beans. They are grown in small farms, especially in Puglia, but can also be found in other parts of southern Italy, including Basilicata and the Metapontino area. The traditional version uses spaghetti, and I chose square spaghetti for this recipe, but you can use any spaghetti you like. For the sauce, I used local cherry tomatoes, extra virgin olive oil, garlic, and basil. Time the pasta cooking so that in the last 4 minutes, you add the green beans, then drain and toss everything in the sauce off the heat. We enjoyed it hot, perfectly al dente, with a sprinkle of fresh sheep and goat cacioricotta cheese. The result is truly delicious, and the simplicity of the ingredients makes this dish even more irresistible. Have you ever tried it? Happy Wednesday! Today, I’m sharing all the flavors of summer in a dish that will win you over at the first bite. This is a traditional recipe from Puglia and Basilicata, specifically from Bernalda, featuring a typical ingredient from Puglia: Occhipinti green beans, also known as pinto green beans or black-eyed green beans. They are grown in small farms, especially in Puglia, but can also be found in other parts of southern Italy, including Basilicata and the Metapontino area. The traditional version uses spaghetti, and I chose square spaghetti for this recipe, but you can use any spaghetti you like. For the sauce, I used local cherry tomatoes, extra virgin olive oil, garlic, and basil. Time the pasta cooking so that in the last 4 minutes, you add the green beans, then drain and toss everything in the sauce off the heat. We enjoyed it hot, perfectly al dente, with a sprinkle of fresh sheep and goat cacioricotta cheese. The result is truly delicious, and the simplicity of the ingredients makes this dish even more irresistible. Have you ever tried it? Ingredients 11 oz square spaghetti (320 g) 1 lb (2 oz) Occhipinti green beans (500 g) or substitute with fresh green beans 1 1/2 lbs cherry tomatoes (700 g) Fresh basil 2 cloves garlic 3 tablespoons extra virgin olive oil (about 45 ml) Salt Hot red pepper flakes 11 oz square spaghetti (320 g) 1 lb (2 oz) Occhipinti green beans (500 g) or substitute with fresh green beans 1 1/2 lbs cherry tomatoes (700 g) Fresh basil 2 cloves garlic 3 tablespoons extra virgin olive oil (about 45 ml) Salt Hot red pepper flakes Cooking Instructions 1 Sauce: Wash and chop the tomatoes. Cook them with basil leaves. 2 Thinly slice the onion and sauté in a couple of tablespoons of extra virgin olive oil until soft. 3 Add the tomatoes and basil leaves. Cook until the sauce thickens. 4 Meanwhile, wash and trim the ends off the green beans. Set aside. 5 Cook the spaghetti in plenty of salted water for 13 minutes. After 8 minutes, add the green beans and cook together for the remaining 4 minutes. 6 Drain the pasta and green beans, reserving a few tablespoons of the cooking water. Toss everything with the sauce off the heat. 7 Serve hot with grated cacioricotta cheese on top. 1 Sauce: Wash and chop the tomatoes. Cook them with basil leaves. 1 Sauce: Wash and chop the tomatoes. Cook them with basil leaves. 2 Thinly slice the onion and sauté in a couple of tablespoons of extra virgin olive oil until soft. 2 Thinly slice the onion and sauté in a couple of tablespoons of extra virgin olive oil until soft. 3 Add the tomatoes and basil leaves. Cook until the sauce thickens. 3 Add the tomatoes and basil leaves. Cook until the sauce thickens. 4 Meanwhile, wash and trim the ends off the green beans. Set aside. 4 Meanwhile, wash and trim the ends off the green beans. Set aside. 5 Cook the spaghetti in plenty of salted water for 13 minutes. After 8 minutes, add the green beans and cook together for the remaining 4 minutes. 5 Cook the spaghetti in plenty of salted water for 13 minutes. After 8 minutes, add the green beans and cook together for the remaining 4 minutes. 6 Drain the pasta and green beans, reserving a few tablespoons of the cooking water. Toss everything with the sauce off the heat. 6 Drain the pasta and green beans, reserving a few tablespoons of the cooking water. Toss everything with the sauce off the heat. 7 Serve hot with grated cacioricotta cheese on top. 7 Serve hot with grated cacioricotta cheese on top. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 16, 2025 11:31 Adoro cucinare e fare lavorare la fantasia la trovo la più bella espressione dell'amore e ogni piatto diventa originale il mio profilo Instagram e' @francidiomede Similar Recipes Japanese Square Beans Salad Japanese Square Beans Salad This unique shape beans are called Square Beans. Square Beans are famous as the vegetable that grow in Okinawa, where is the south of Japan. The shape is unique, but the skin is tender and mild, and it's perfect to make simple salad. If you cannot find Square Beans, green Beans could be great substitute :) Studio AI Tokyo Japanese Cooking Class Spaghetti Spaghetti Once when working at the shipyard a co-worker brought a dish in similar to this I add the Herbs and spices to it. His was spaghetti and cheese. It's definitely a vegetarian dish but don't let the lack of sauce deter you its simple, fast, but delicious. 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