3 tablespoons extra-virgin olive oil
1 onion, sliced
½ to 1 teaspoon crushed red pepper flakes (optional)
1 (15-ounce) can peeled and crushed Italian tomatoes, with juice
2 garlic cloves, pressed and allowed to sit for 10 minutes
1 teaspoon dried oregano
1 tablespoon dried basil
1 pound Romano beans or other green beans, trimmed and cut into 2-inch pieces
Heat the oil in a skillet over medium heat, add the onion, and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the red pepper flakes and tomatoes. Add the remaining ingredients except for the beans, bring to a boil, then reduce the heat and allow to simmer until the sauce is thickened, about 10 minutes. Taste and adjust with salt or red pepper flakes, if necessary.
Add the beans to the skillet and mix well. Cover and allow the beans to cook until they are just tender, about 5 to 7 minutes. If the mixture is too dry, add a little water to prevent it from sticking to the pan—not too much, because the sauce should be thick. When the beans are just tender, uncover and cook 1 minute more.
Serve hot, at room temperature, or chilled.
- Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.