Recipe courtesy Food Network Magazine
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Boil 1 1/4 pounds green beans until tender; drain. Brown 3 sliced garlic cloves and 3/4 teaspoon red pepper flakes in a skillet with olive oil. Crush in a 28-ounce can plum tomatoes, add a handful each of basil and parsley and sprinkle with sugar and salt. Simmer 10 minutes. Add the beans, cover and cook 10 minutes, then uncover and cook 3 more minutes to thicken.
Photograph by Antonis Achilleos
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By Valerie from PA
Aston, PA
on May 03, 2010
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Very easy and quick recipe. . . I used a can of cut up tomatoes (which I tried to crush up but might try pureed tomatoes next time. . . I love tomatoes but wasn't too fond of the chunky pieces with the beans. Overall though - good recipe!
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