Spaghetti-Style Green Beans

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.]

Total Time:
40 min
15 min
25 min

4 to 6 servings

  • Kosher salt
  • 1 pound Chinese long beans (or green beans), trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 14 .5-ounce can cherry tomatoes
  • 3 fresh basil leaves, torn
  • Freshly ground pepper
  • 1/2 cup shaved ricotta salata cheese (about 2 ounces)
  • 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.

  • Photograph by Ryan Liebe

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