5 tablespoons olive oil
1 pound green beans, ends trimmed, parboiled for 3 minutes
1/2 teaspoon salt
1/8 teaspoon black pepper
5 garlic cloves, thickly sliced
1/8 teaspoon red pepper flakes
1 (15 ounce) can stewed tomoatoes, drained and chopped, juices reserved separately
3 tablespoons chopped fresh basil
Fagiolini Verdi Salati Con Pomodori E Aglio
Heat 3 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the beans and cook for 2 minutes. Stir in 1/4 teaspoon of the salt and the pepper, mix well and cook 1 more minute. Transfer the beans to a dish with a slotted spoon and set aside.
Pour the remaining olive oil into the same pan set on medium heat. Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 2 minutes. Stir in the chopped tomatoes and basil and cook 3 more minutes. Return the beans to the pan along with the remaining salt and the reserved tomato juices. Cook until most of the juices have been absorbed, about 3-5 minutes. The beans are now ready.
Fresh basil is a delicate herb that has a short shelf life when refrigerated. To keep the leaves from turning brown, place them in a glass of cold water and cover loosely with a plastic bag. Store in the refrigerator.