String Beans in Chunky Tomato Sauce

Name: String Beans in Chunky Tomato Sauce
Yield: makes 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for finishing the dish if you like; 6 cloves garlic, peeled; 1 pound flat “Italian” string beans, regular string beans, or haricots verts, ends trimmed; Salt; Crushed hot red pepper; One 28-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid

December 9, 2011

I’m sure this dish will take you back, whether you make it with “Italian” string beans (those flat wide ones), regular string beans, or the more expensive, thinner haricots verts. It isn’t necessary to start with a long-simmered tomato sauce for these beans; in fact, the flavor will be fresher with this quick-cooked marinara made right in the pan. The acidity of the tomatoes will turn the string beans a sort of olive green. That doesn’t bother me at all—it reminds me of the way my grandmother cooked vegetables. Maybe they weren’t the brightest-green vegetables I’ve ever seen, but they certainly were the most delicious.

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