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.
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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)


  1. 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.
  2. 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.
  3. 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.
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