Description
A classic Italian side dish featuring crisp-tender green beans simmered in a savory tomato sauce with onions, garlic, and aromatic herbs for a flavorful and healthy accompaniment.
Ingredients
Scale
Vegetables and Herbs
- 1 pound fresh green beans, trimmed
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh basil or parsley (optional)
Pantry Items
- 2 tablespoons olive oil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until just tender-crisp. Drain and set aside to stop the cooking process while you prepare the sauce.
- Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and cook until soft and translucent, about 5–6 minutes. This step builds the base flavor of the dish.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, releasing its aromatic essence without burning.
- Simmer Tomatoes and Seasonings: Add the diced tomatoes with their juices, salt, black pepper, dried oregano, and red pepper flakes if using. Bring to a simmer and cook for 5 minutes to marry the flavors together and slightly reduce the sauce.
- Combine and Finish: Add the cooked green beans into the skillet with the tomato sauce. Toss to combine and allow everything to cook together for another 5–7 minutes so the flavors meld nicely.
- Garnish and Serve: Remove from heat and sprinkle with fresh chopped basil or parsley if desired. Serve warm or at room temperature as a savory side dish.
Notes
- For added flavor, sauté pancetta or bacon with the onions before adding garlic.
- This dish pairs beautifully with grilled meats, or it can be served as a vegetarian main course over rice or creamy polenta.
