Pasta asciutta

Ingredients:

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

Preparation:

Peel potatoes and cube, cut to 3/4 to 1 inch pieces.
Boil potatoes in salted water till tender. Do not overcook.
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.
To add a pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil and toss gently to coat.