green beans, spaghetti style
- 1 lb green beans, trimmed
- 3 tbl olive oil
- 2 cloves garlic, minced
- 14.5 oz can cherry tomatoes
- 3 fresh basil leaves, torn
- freshly ground black pepper
- 1/2 cup shaved ricotta salata cheese
bring a lg pot of salted water to a boil. add the beans and cook until tender, about 2 min. drain and dry well with paper towels
heat 2 tbl olive oil and the garlic in a med saucepan over med heat, stirring, until the garlic just starts browning, about 2 min. stir in the tomatoes, basil, 1 tsp salt and 1/4 tsp pepper. reduce the heat to low and bring to a simmer. cook, stirring, until the tomatoes start breaking down, 15-20 min.
hat the remaining 1 tbl oil in a lg skillet over med-high heat. add the beans and stir fry until lightly browned and hot, 1-1 1/2 min; season with salt and pepper. transfer to a platter and top with the tomatoes and ricotta salata. season with more pepper.