Italian Flat Green Beans With Tomatoes and Garlic

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READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
  • 1 tomatoes, cut into 1/2-inch dice (8ounces)
  • 12 teaspoon salt
  • 14 teaspoon pepper, freshly ground
  • 6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
  2. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
  3. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
  4. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
  5. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

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