Italian Green Beans in Tomato Sauce, or Fagiolini al Pomodoro, is a simple Italian side dish made with fresh green beans, cherry tomatoes and canned crushed tomatoes.
The green beans cook slowly right in the skillet with the tomatoes, so there’s no need to blanch them first. As they simmer, they become tender while absorbing all the flavor of the garlic, extra virgin olive oil, and rich tomato sauce.
This easy one-pan recipe is prepared throughout Italy and is especially at home in the simple, vegetable-based cooking of Liguria, where green beans are widely used in traditional dishes.
Serve these green beans hot or warm alongside meat, fish, eggs, or cheese. And don’t forget some crusty bread - the tomato sauce is far too good to leave on the plate!
With just a few basic ingredients and about 40 minutes, you’ll have a colorful, flavorful Italian side dish that works just as well for a family meal as it does for a more special occasion.
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Ingredients
Prep Time: 10 Min | Cook Time: 30 Min | Servings: 4
- 500 g (1.1 lb) fresh green beans
- 200 g (7 oz) cherry tomatoes
- 200 g (7 oz) canned crushed tomatoes
- 2 unpeeled garlic cloves
- 100 ml (about ⅓ cup) water
- 4 tablespoons extra virgin olive oil
- Fine salt, to taste
How to Make Italian Green Beans in Tomato Sauce
Step 1) - Trim the green beans by removing both ends with your fingers or a small knife. If the beans have a fibrous string along the side, pull it away as you trim them. Small, tender green beans are usually stringless. Rinse the green beans thoroughly under cold running water and drain well.
Wash the cherry tomatoes and cut them into quarters. Set aside.
Step 2) - Heat the extra virgin olive oil in a large skillet over medium heat. Add the unpeeled garlic cloves and sauté gently until lightly golden and fragrant.
Add the cherry tomatoes and stir. Cook for a few minutes, until they begin to soften and release their juices.
Step 3) - Add the green beans and the crushed tomatoes. Stir well so the beans are evenly coated with the tomato mixture.
Step 4) - Cook for about 2 minutes, then pour in the water. Season with salt and stir again.
Cover the skillet with a lid, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally.
Step 5) - During the last 5 minutes of cooking, remove the lid and increase the heat slightly. Let the excess liquid evaporate until the tomato sauce has thickened and the green beans are tender.
Remove and discard the garlic cloves.
Transfer the green beans to a serving dish, spooning the tomato sauce over the top. Serve hot or warm.
Do You Need to Blanch Green Beans First?
No, there’s no need to blanch the green beans before cooking them in tomato sauce.
In this recipe, the green beans cook directly in the skillet with the tomatoes, water, olive oil, and garlic. This allows them to absorb more flavor as they slowly become tender.
Just keep an eye on the pan while they cook. If the sauce starts to dry out before the green beans are tender, add a small amount of hot water and continue simmering.
Cooking the green beans directly in the sauce also means fewer steps, fewer pots to wash, and a more flavorful final dish.
How to Serve Italian Green Beans in Tomato Sauce
Italian green beans in tomato sauce are a versatile side dish that pairs well with many different main courses.
Serve them with roasted or grilled meat, chicken, fish, eggs, or cheese. They are especially good with simple dishes that benefit from a flavorful tomato-based side.
You can serve them hot, warm, or even at room temperature, which makes them a great choice for both everyday meals and summer lunches.
Be sure to serve them with some crusty Italian bread to soak up the tomato sauce.
For a light vegetarian meal, you can also enjoy a generous portion on its own with bread and a little extra virgin olive oil.
Tips
Choose Tender Green Beans - Fresh, young green beans are ideal because they cook more quickly and have a more delicate texture. Look for firm, brightly colored pods that snap easily when bent.
That said, this recipe works with many varieties of green beans. You can use thin round beans, longer varieties, or even flat green beans, known in Italy as piattoni. Thicker beans will simply need a little more cooking time.
Garlic - I like to leave the garlic cloves unpeeled, which gives the dish a gentler garlic flavor and makes them easy to remove at the end of cooking.
For a stronger flavor, you can peel and lightly crush the cloves before adding them to the oil. If you really love garlic, you can also finely chop or mince it, although this will give the sauce a much more intense garlic flavor.
Adjust the Cooking Time - The 30-minute cooking time is a guideline. Very thin, tender green beans may be ready sooner, while larger or thicker beans can take a little longer.
Check them toward the end of cooking: they should be tender but still hold their shape.
Add Water Gradually if Needed - The green beans cook directly in the tomato sauce, so there is no need to blanch them first. The small amount of water helps them cook gently without the sauce drying out too quickly.
If the pan becomes dry before the beans are tender, add a little more hot water, a tablespoon or two at a time.
Let the Sauce Reduce - During the last few minutes, cook the green beans uncovered so any excess liquid can evaporate.
The finished dish should have a thick tomato sauce that coats the beans rather than a watery cooking liquid.
Can You Use Frozen Green Beans?
Yes. If fresh green beans are unavailable, frozen green beans also work well.
There is no need to thaw them first. Add them directly to the skillet, but start with a little less water because frozen beans release some moisture as they cook. Also begin checking them earlier, since they may become tender faster than fresh beans.
Variations
For a spicy version, add a pinch of red pepper flakes to the olive oil along with the garlic.
For a fresher flavor, add a few torn basil leaves or some chopped fresh parsley just before serving.
You can also replace some of the red cherry tomatoes with yellow cherry tomatoes for a more colorful dish.
In summer, when tomatoes are at their best, you can make the recipe using only fresh ripe tomatoes instead of combining cherry tomatoes with canned crushed tomatoes.
Storage
Let the green beans cool completely, then store them in an airtight container in the refrigerator for up to 2 days.
You can also freeze them, preferably in individual portions, for up to 1 month. Thaw them in the refrigerator overnight and reheat gently in a skillet or microwave before serving.
More Italian Sides You May Like
If you enjoy simple Italian vegetable side dishes, here are a few more traditional recipes to try. They’re perfect for serving alongside meat, fish, eggs, or as part of a larger Italian meal.
Recipe Card
Italian Green Beans in Tomato Sauce (Fagiolini al Pomodoro)
Ingredients
- 500 g fresh green beans - 1.1 lb
- 200 g cherry tomatoes - 7 oz
- 200 g canned crushed tomatoes - 7 oz
- 2 cloves unpeeled garlic
- 100 ml water - about ⅓ cup
- 4 tablespoons extra virgin olive oil
- fine salt - to taste
Instructions
- Trim the green beans by removing both ends with your fingers or a small knife. If the beans have a fibrous string along the side, pull it away as you trim them. Small, tender green beans are usually stringless. Rinse the green beans thoroughly under cold running water and drain well.
- Wash the cherry tomatoes and cut them into quarters. Set aside.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the unpeeled garlic cloves and sauté gently until lightly golden and fragrant.
- Add the cherry tomatoes and stir. Cook for a few minutes, until they begin to soften and release their juices.
- Add the green beans and the crushed tomatoes. Stir well so the beans are evenly coated with the tomato mixture.
- Cook for about 2 minutes, then pour in the water. Season with salt and stir again.
- Cover the skillet with a lid, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally.
- During the last 5 minutes of cooking, remove the lid and increase the heat slightly. Let the excess liquid evaporate until the tomato sauce has thickened and the green beans are tender.
- Remove and discard the garlic cloves.
- Transfer the green beans to a serving dish, spooning the tomato sauce over the top. Serve hot or warm.
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