Venetian Green Beans with Tomatoes

 

 

1
pound fresh green beans
1/4
cup olive oil
3
large tomatoes, peeled, seeded and chopped or 2 cups
canned plum tomatoes, drained and chopped
2
cloves garlic, minced
1
teaspoon dried basil, crushed
1
teaspoon dried oregano, crushed
1
tablespoon snipped arsley
Salt and pepper
2
tablespoons grated Parmesan cheese

 

 

Wash beans.  In a 2-quart saucepan, cook beans in a small amount of boiling salted water, covered, for 7 to 9 minutes or until barely tender.  Drain well.

 

In a 10-inch skillet, heat olive oil.  Add drained beans and toss to coat.  Add the tomatoes, garlic, basil, oregano, and parsley.  Boil rapidly for 1 minute to evaporate any juice.  Reduce heat to low.  Cook 5 to 10 minutes more or until beans are tender.  Season to taste with salt and pepper.  Stir in cheese.  Serve warm or chilled. 

 

Makes 4 servings.