Rouses Chef Cooks Green Beans and Spaghetti in One Pot

One pound of spaghetti forms the base of a new recipe shared by Rouses, the Alabama-based grocery chain. The dish, presented by the company's chef known as Big John, combines pasta with fresh green beans and sweet cherry tomatoes. It is designed as a bright, simple meal for warm weather.

The preparation relies on a single pot to cook both the starch and the vegetables. The spaghetti goes into salted boiling water first. The trimmed green beans are added for the final six to eight minutes. This timing allows the pasta to reach al dente while the beans become tender. The chef advises checking the pasta package before starting, as thickness can affect cook time. A cup of the starchy cooking water is saved for the final sauce step.

While the pot simmers, a skillet heats over medium-low heat. A generous drizzle of extra virgin olive oil carries four cloves of thinly sliced garlic and one chopped small chili pepper. A few torn basil leaves join the aromatics. They cook for one to two minutes until fragrant. The garlic must stay pale and not brown. Halved cherry tomatoes are added next, seasoned lightly with salt, and cooked for five to eight minutes. They soften and release their juices during this stage.

The cooked spaghetti and green beans transfer to the skillet with a splash of the reserved pasta water. The mixture tosses over medium heat for about one minute. More water adds as needed to coat the strands. The heat turns off before the cheese enters. Freshly grated Pecorino Romano stirs in little by little. Small splashes of pasta water help create a creamy texture. Fresh basil finishes the plate, and a final taste check adjusts the salt.

The Pecorino Romano is salty, so the tomato sauce requires only light seasoning. The cheese must go in off the heat to maintain a smooth finish. Rouses suggests serving the pasta with extra cheese, basil, and olive oil. A simple green salad accompanies the dish. The recipe comes from Rouses locations across the Gulf Coast, including stores in Mobile, Gulf Shores, and Daphne.

Big John emphasizes that the fresh vegetables take center stage. The gentle kick from the chili and garlic keeps the flavor profile bright. The one-pot method reduces cleanup and keeps the process easy. The dish relies on specific measurements, such as half a pound of green beans and one pound of tomatoes, to balance the flavors.