Fagiolini verdi al pomodoro (green beans with tomatoes)

Yield: 6 servings

Measure Ingredient
2 pounds Green beans
4 tablespoons Olive oil
2 \N Cloves garlic; slightly mashed
1 pounds Chopped tomatoes; peeled
½ teaspoon Sage; crumbled
\N \N Salt and pepper
6 \N Black olives; chopped or sliced
\N \N ; (6
\N \N To 8)

Rinse and trim the beans. Cook in just enough lightly salted boiling water to cover. When the beans are barely tender, drain and reserve. Heat the oil in a large saucepan and sauet the garlic until golden, then discard it. Add the tomatoes, sage and salt and pepper to taste. Bring to a rapid simmer and cook, stirring frequently, for 10 minutes. Stir in the beans, reduce heat and simmer gently until the beans are tender and the sauce has thickened slightly. Add the olives just in time for them to heat through before serving.

Serves 6-8.

Per serving: 142 Calories (kcal); 10g Total Fat; (57% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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