Green Beans in Tomato Cheese Sauce
Iacofano's
Green Beans in Tomato Cheese Sauce
Iacofano's
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1 pound green beans, trimmed 2 garlic cloves, minced, or to taste 3 tablespoons olive oil a 28-ounce can crushed tomatoes 1 tablespoon minced fresh oregano, or 1 teaspoon crumbled dried 1 tablespoon minced fresh basil, or 1 teaspoon crumbled dried 1 teaspoon salt 1 teaspoon freshly ground white pepper 1/4 teaspoon dried hot red pepper flakes 1/4 cup freshly grated Locatelli or imported Romano 1/4 cup dry red wine Directions: In a kettle of boiling salted water, cook the green beans for 5 minutes, or until they are crisp tender. Drain them and refresh them under cold water. In a large skillet, cook the garlic in the oil over moderately low heat until it is fragrant. Add the tomatoes, the parsley, the oregano, the basil, the salt, the white pepper, the red pepper flakes, the Locatelli (or Romano), and the wine. Simmer the sauce, stirring occasionally, for 45 minutes. Add the green beans and cook the mixture, stirring occasionally, for 10 minutes. Transfer the mixture to a heated serving dish and sprinkle it with additional Locatelli (or Romano). Serves 4 to 6.
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