Uncle Larry Adventures

Italian Classics · Campania

More italian vegetable recipes

Fagiolini al Pomodoro

Italian green beans braised in tomato and garlic until meltingly soft — the southern way, not blanched and bright.

Fagiolini al Pomodoro

Green beans, slow, not crunchy

Roasted Italian vegetable side dishes on rustic plates

The short version

Italian green beans braised in tomato and garlic until meltingly soft — the southern way, not blanched and bright.

Prep
10 min
Cook
35 min
Total
45 min
Serves
6 servings

Ingredients

  • 2 lbs green beans, trimmed
  • 3 garlic cloves, sliced
  • 2 cups crushed tomatoes
  • ¼ cup olive oil
  • Basil, salt, chili flakes

Instructions

  1. 01

    Start the garlic. Warm the garlic in olive oil until fragrant and pale.

  2. 02

    Add tomato. Add tomatoes and chili and simmer 5 minutes.

  3. 03

    Braise the beans. Add the beans with a splash of water, cover and cook 25–30 minutes.

  4. 04

    Season and rest. Salt, add basil and let them sit 10 minutes off the heat before serving.

Larry’s rule: Al dente is for pasta. These beans should be soft enough to cut with a fork.

Nutrition (estimated, per serving)

Serving
1 serving (about 200 g)
Calories
190 calories
Protein
3 g
Carbs
9 g
Fat
17 g
Saturated fat
2 g
Fibre
3 g
Sugar
4 g
Sodium
290 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/fagiolini-al-pomodoro).

Before you cook

What to know about Fagiolini al Pomodoro

What it is

Fagiolini al Pomodoro is a vegetables recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 6 servings in 45 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: start the garlic, then add tomato, then braise the beans. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 lbs green beans, trimmed — supports the dish's balance, texture and regional character.
  • 3 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 cups crushed tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • ¼ cup olive oil — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Most of the preparation can be done ahead. Reheat gently or serve at room temperature when appropriate.

What to serve with it

  • Serve warm or at room temperature as a contorno.
  • Use beside grilled meat, seafood or a pasta course.

Questions Larry gets asked

How long does fagiolini al pomodoro take to make?
About 45 min start to finish — roughly 10 min of prep and 35 min of cooking. That yields 6 servings.
What do you need to make fagiolini al pomodoro?
5 ingredients, starting with 2 lbs green beans, trimmed, 3 garlic cloves, sliced, 2 cups crushed tomatoes. The full list with quantities is on this page.
How do you start fagiolini al pomodoro?
Start the garlic: Warm the garlic in olive oil until fragrant and pale.
How do you know when fagiolini al pomodoro is done?
Season and rest. Salt, add basil and let them sit 10 minutes off the heat before serving.
What is the most common mistake with fagiolini al pomodoro?
Al dente is for pasta. These beans should be soft enough to cut with a fork.
Can you make fagiolini al pomodoro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a side dish that reheats well.

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Quick answer

What is the difference between sweet and hot Italian sausage?

Sweet Italian sausage is seasoned with fennel and sometimes a little sugar or basil. Hot Italian sausage uses the same base plus crushed red pepper and cayenne. Neither is sugary — 'sweet' just means 'not spicy.' For sausage and peppers, use half of each.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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