Katie says the dinner she had at Masseria Il Frantoio in Italy was one of the top five of her life. This green bean dish is a riff on one of the courses.
Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 2 minutes. Drain and dry well with paper towels.
Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper.
Tools You May Need
Photograph by Ryan Liebe
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.