FAGIOLINI CON POMODORI – Sauteed Green Beans with Tomatoes and Basil
Ingredients
1 ½ pounds Fresh green beans, trimmed
2 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
1 can diced tomatoes in juice
2 tbsp fresh basil, thinly sliced
salt
Freshly ground black pepper
Brig a large pot of water to boil. Add green beans to the boiling water and cook until just crisp-tender, about 3 minutes.
Drain the beans, rinse with cold water, drain again very well and set the beans aside.
In a heavy large skillet, heat the oil over medium heat. Add the garlic and stir for about 30 seconds.
Add the tomatoes and their juices, bring to a simmer and cook for about 3 minutes.
Add the beans and cook until the juices have reduced to about half and the beans are almost tender, stirring often, about 8 minutes.
Stir in the basil and simmer 2 minutes longer.
Season with salt and pepper to taste.
Transfer to a platter or bowl and serve.
Serves 6
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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