Neapolitan Green Beans ~
– Lucinda Scala Quinn –
1 pound green beans, trimmed
2 garlic cloves, thinnly sliced (or minced)
1/4 teaspoon crushed red pepper flakes
1 teaspoon coarse salt
1 medium tomato, cored and torn into pieces
2 to 3 tablespoons extra-virgin olive oil
1 large sprig of basil
Rinse and drain green beans; place in medium saucepan while still wet. Add garlic, red pepper flakes, salt, tomato and oil. Cover; cook over medium-low heat, stirring occasionally until beans are soft, about 15 minutes.
Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.
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