Green beans have a nice long season, and are a delicious accompaniment to a summer meal. Fagiolini al Pomodoro is a common preparation in Umbria (and Tuscany) and is (as most Italian dishes) extremely simple, essentially a short braise of the bean in a basic tomato sauce. As always, start with the best, freshest ingredients available to you.

Fagiolini al Pomodoro



  • 1/2 carrot, finely diced
  • 1/2 small onion, finely diced
  • 1/2 stalk of celery, finely diced


In a medium sauce pan, sautee the garlic (and optional vegetables) in the olive oil over medium-low heat until softened, about 5 minutes. Add the crushed tomatoes and water, and an initial seasoning of salt. Bring to a simmer, add grean beans and simmer in the tomato sauce until just past al-dente, about 20 minutes.

Garnish with chopped basil and allow to cool slightly before serving.

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