Fagiolini al Pomodoro

One of the simplest of vegetable sides — of which there are so many to choose from in Italian cuisine! — is fagiolini al pomodoro, otherwise known as ‘green beans and tomato’. When your vegetables are at the peak of ripeness, this dish truly shines. There is little better than the combination of sweet, ripe tomatoes and crisp green beans, accented with a touch of garlic and drizzled with extra-virgin olive oil. It’s like a marriage made in heaven.

Fagiolini al pomodoro

Fagiolini al pomodoro

Steam or simmer the green beans until crisp-tender, then set aside. You can, if you like, blanch them in ice water. Next, fry some garlic in a skillet over medium heat. Do this until the garlic begins to color, about 1 minute. Add some chopped tomatoes, basil or Italian parsley, and a pinch of salt and pepper. Cook over medium heat, stirring occasionally until the tomatoes have broken down a little bit. At this point, you can add the beans to the pan. Turn the heat down to medium-low. Cook for 10-15 minutes, covered, or until the beans are tender. Taste for salt and pepper, then stir in some additional basil or Italian parsley. Serve at once.

This can be a starter, or more traditionally, as a contorno (vegetable side dish).

Time: About 30 minutes, including prep.

This is my contribution to Weekend Herb Blogging #348, which is currently hosted by A.B.C. of Fragoliva and organized by Haalo of Cook (almost) Anything at Least Once. Weekend Herb Blogging is a weekly foodblogging event that was originally begun by Kalyn of Kalyn’s Kitchen.

4 thoughts

  1. I wish all my vegetables were this lovely. I think people (particularly midwesterners) would be more fond of vegetables when growing up, if their mothers did something like this recipe. We all got canned stuff, boiled to extinction. No fun in that.

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