| 1 medium onion, thinly sliced | |
| 1 head of garlic, coarsely chopped | |
| 450g Green Beans | |
| 800ml Crushed Tomatoes | |
| 2 Tbsp Butter | |
| 350g Tube Pasta | |
| 50g Parmesan | |
| Zest of 1 Lemon | |
| 1 Tbsp Lemon juice |
| 1. | Cook 1 Medium Onion, 1 Head of Gerlic, Oil and Salt in a large heavy pot over medium, stirring occasionally, until onion is translucent. 5-8 minutes. |
| 2. | 1 Green Beans, Crushed Tomatoes, Salt, and Butter. Cover and cook, stirring occasionally, until beans are tender enough to cut with a spoon and beads of oil appear on surface of sauce, 25–35 minutes. |
| 3. | Meanwhile cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce). Drain, reserving about 1 cup pasta cooking liquid. |
| 4. | Add pasta to sauce along with Zest of 1 Large Lemon, Parmesan, and remaining Butter. Increase heat to medium-high and cook, stirring vigorously and adding up to ½ cup reserved pasta cooking liquid as needed, until sauce is silky and pasta is coated and al dente, about 4 minutes. Remove from heat and stir in Lemon Juice. Taste and season. |
| 5. | Transfer pasta to large bowl or platter and drizzle generously with oil. Top with coarsely chopped parsley and more Parmesan. Serve with lemon wedges for squeezing over. |