Green Beans: Italian with Tomatoes and Balsamic

By Snook

Ingredients

• Kosher salt
• 3/4 lb. haricots verts, trimmed
• 2 Tbs. olive oil
• 2 medium cloves garlic, smashed
• 2 large plum tomatoes, roughly chopped and puréed in a food processor
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• Shavings of Parmigiano-Reggiano,for garnish (optional)

Preparation

Step 1

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.