TABELIAAUTHENTIC RECIPE
Fagiolini al PomodoroGreen Beans in Tomato Sauce
A Neapolitan summer side dish of green beans simmered with tomato sauce, garlic and basil. This southern Italian home-style preparation keeps the beans’ texture while balancing tomato acidity.
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Ingredients (2 servings)
- Green beansTrim both ends350 g
- Canned whole tomatoesCrush by hand200 g
- GarlicCrushed2 cloves
- Fresh basil5 leaves
- Extra virgin olive oil40 ml
- Salta little
Method
Prepare the green beans
- 1 Trim both ends of the green beans.
Release the garlic aroma
- 1 Heat 40 ml olive oil in a frying pan over medium heat, add the crushed garlic and cook until fragrant, 1–2 minutes.
Combine the beans and tomatoes
- 1 Add the green beans and sauté for 2 minutes.
- 2 Add the whole tomatoes, crushing them by hand as you go.
Simmer the beans in tomato
- 1 Add basil and salt, cover and simmer over low heat for 15–20 minutes.
Ready when
It is ready when the beans are tender and coated in sauce.
About this dish
Stews combining ripe tomatoes with vegetables often appear on summer tables in Naples. Fagiolini al pomodoro is a homely contorno of green beans, tomatoes, garlic and basil, as though the vegetables at a hot-season market had moved straight onto the plate.
In southern Italy, olive oil and tomatoes form the foundation of home cooking. This dish can accompany meat or, with bread, become a light meal in itself. Bread is often placed on the table to make sure none of the tomato sauce is left behind.
Although green beans came from the New World, they are now naturally accepted as a Neapolitan summer vegetable. This everyday side dish shows how an ingredient from elsewhere becomes part of a place’s own taste.
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