Pole Beans With Tomatoes And Garlic

1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)

2 tablespoons extra virgin olive oil

3 medium garlic cloves, cut into very thin slices (a ¼ cup)

1 tomatoes, cut into ½-inch dice (8ounces)

½ teaspoon salt

¼ teaspoon pepper, freshly ground

8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥦Vegetable Side Dish

Cuisine🇮🇹Italian

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyVery Easy ⏰ 15m