Pasta Asciutta

Just 4 u

1 pound fettuccine, tagliatelle or trenette pasta noodles
3/4 cup virgin olive oil
12 cloves fresh garlic
1 medium white onion
6 medium Idaho potatoes
1 teaspoon salt
1 teaspoon freshly

ground black pepper
1 cube butter or margarine
1 pound fresh string beans
1−1/2 cups grated Parmesan cheese(good quality)

Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted
water till tender. Do not over−cook. Meanwhile, steam string beans till
tender but still crisp and set aside with potatoes. In a heavy skillet or
cast iron frying pan, heat oil and add halved cloves of garlic and finely
chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in
salted water with 1 tablespoon olive oil. Cook al dente.

Drain Pasta, add potatoes, string beans and toss gently. Add butter to
heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add
pepper, parmesan cheese and work through very gently. Serve with extra
parmesan cheese and french bread. Options: To add a Pesto flavor, sprinkle
with 1/4 cup finely chopped fresh basil and toss gently to coat.