Vegetable - Green Beans and Cherry Tomatoes

By Pascento96

Ingredients

• 2 lbs green beans (the smallest available)
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 to 3 anchovy fillets, chopped
• 2 lbs cherry tomatoes, washed and sliced in half
• Salt and red pepper flakes to taste
• Slices of grilled or roasted bread

Details

Servings 6

Preparation

Step 1

Snap off both ends of the beans and wash under cold, running water. Bring a large sauce pan of salted water to a boil over medium-high heat. Add beans and cook uncovered, until tender but still a bit firm to the bite, 2 to 5 minutes, depending on size. Drain and immediately plunge beans in a large bowl of ice water. This will stop the cooking and maintain the green color. When cool, drain beans and set aside.
Heat oil in a large skillet over medium heat. Add garlic and anchovies. Stir for about 1 minute and add tomatoes. Cook until juices of the tomatoes have thickened and tomatoes are soft and tender 3 to 5 minutes. Add beans and season with salt and red pepper flakes. Cook stirring, just long enough for the beans to heat through, 2 to 3 minutes. Serve warm with a few slices of grilled bread.