Tagiatelle with Beans and Tomato Sauce
Thaw the beans. Cook the tagliatelle in boiling salted water until al dente.
Rinse and halve the tomatoes. Peel the shallots and garlic, chop finely and fry in hot oil both. Add beans and deglaze with the white wine. Simmer about 5 minutes. Add tomatoes and thyme and simmer 1-2 minutes. Season with salt and pepper and toss with the drained tagiatelle. Serve in bowls.