There are dishes that conquer you from the very first spoonful: these Italian-style green beans with tomato and basil (fagiolini in umido) are a great example. Al dente green beans in a light and aromatic Italian-style tomato sauce, made with three steps that make all the difference: cooking uncovered to keep them bright green, binding the sauce with a little cooking water, and adding the basil at the end, with the heat turned off. Simple, comforting, and perfect for dipping bread.
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Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 30 min
- 300 g green beans (fagiolini)
- 300 g ripe chopped tomato or grated tomato for sautéing
- 1 clove of garlic
- 10 fresh basil leaves
- Extra virgin olive oil
- Salt
- Chili pepper (optional)
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Italian-style green beans with tomato and basil (fagiolini in umido)
Clean and cook the green beans uncovered
Remove only the ends. Cook the green beans in plenty of salted water, uncovered, until they are al dente. Drain them, reserving a little cooking water.
Make a simple sauce with garlic and tomato
In a large pan, heat extra virgin olive oil and brown the garlic (left in its skin). Add the tomato with a pinch of salt and, if you like, a touch of chili pepper. Let it reduce over low heat until it thickens and remove the garlic cloves.
Mix with the beans and bind with cooking water
Add the beans to the sauce, add a splash of cooking water, and sauté for 2-3 minutes so everything integrates. Adjust salt to taste.
Basil at the end and a brief rest
Turn off the heat and add fresh basil torn by hand. Cover for 1-2 minutes so it perfumes without losing color.
Serve and enjoy
Finish with a drizzle of raw olive oil and basil leaves on top.
Tips and tricks for a perfect result
Color and texture
Cooking uncovered helps maintain the bright green color and an al dente bite.
Cooking water
Use it to bind the sauce and adjust the juiciness without masking the flavors.
Basil at the end
Always with the heat turned off to preserve aroma and color.
Aromatic garlic
Brown it and remove it: it leaves fragrance without overpowering the dish.
Frequently Asked Questions
Why are the beans cooked uncovered?
To maintain a vivid green color and prevent them from darkening.
When should you add the basil for more fragrance?
At the end, with the heat turned off and a brief rest with the pan covered.
Can you use canned tomato if fresh isn’t available?
Yes, you can use canned grated tomato or passata; adjust the reduction to achieve a thick sauce.
Can you make the green beans softer?
Of course: extend the final cooking time in the sauce for a few minutes until they reach your preferred point.
What spice do you recommend?
A pinch of optional chili pepper in the sauce adds character without masking the basil.
Related recipes you will love
If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors:
- Pasta with tomato and basil: the perfect base for many everyday dishes.
- Bolognese lasagna: a comforting classic to share.
- Pasta with broccoli: a simple and tasty vegetable option.
Enjoy your Italian-style green beans with tomato and basil!
A light dish full of flavor. If you decide to prepare it, let me know in the comments how it turned out.
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Bon appétit!
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The card
What I use to record my videos
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