The other night while watching TV we came upon David Rocco’s Dolce Vitaon TLN (The Latin Network). Intrigued by Davids good looks and the sights and sounds of Italy we continued to watch. David was in Florence at a market purchasing all sorts of amazing fruits and veggies. He went back to his little apartment and prepared for his TV viewers Fagiolini in Umido.
Those who know me best know that I am obsessed with Green Beans, or as my family calls them Tegoline. I could eat them any way, every day for the rest of my life. Only problem is Chad doesn’t particularly like them so I don’t make them as often as I like. That was until David Rocco saved the day!
While watching David prepare this Italian dish Chad turned to me and said, “Now, if you prepared them like that, I would definitely eat them”. So I took that to heart and prepared him Fagiolini in Umido!
- 1/4 Cup Olive Oil
- 1/2 White Onion, Chopped
- Red Pepper Flakes (Optional & to taste)
- 250ml Can of Stewed Tomatoes
- 285g String Green Beans, Tips Trimmed
- 2 Cloves Garlic, Minced (My own personal addition)
This made enough to feed 2 for dinner with some leftovers for lunch!
Heat up the oil in a sauce pan and add your garlic, red pepper flakes and onions. Stir every so often. Cook until the onions are translucent and soft. Then add the can of tomatoes (including all the liquid) and salt to taste. With the back of a wooden spoon, break up the tomatoes into little chunks and cook until some of the water has been absorbed. Next add the string beans to the pan, cover with lid and let simmer for 10 to 15 minutes. Serve hot or at room temperature. Yes, it’s that easy!
I guess Chad has a point that anything covered in a home made tomato sauce does taste amazing. These beans were like no others I’ve ever had. Even the sauce, though similar to the marinara we make, tasted totally different. The white onions added a wonderful amount of sweetness to it, and the Peperoncino (red pepper flakes) added some nice heat. This is definitely going on the dinner time rotation. Thank you David Rocco!