- 600g green beans
- 250g canned whole peeled tomatoes, crushed or pureed in a blender
- extra virgin olive oil, as needed
- 1 white onion
- 1 fresh chili pepper
- a sprig of fresh basil
- 340g potatoes
- salt and pepper
Clean the green beans under cold running water, top and tail and cut in half. Clean and peel the potatoes.
Fill a saucepan with water, add a pinch of salt and bring to the boil. Add the potatoes and after 10 minutes, add the green beans: cook for another 10 minutes until the green beans are tender and the potatoes cooked. Drain and leave to cool a little, after a few minutes, separate the potatoes and cut them carefully into cubes.
In the meantime, prepare the tomato sauce: cut the onion and chili pepper thinly. Drizzle a little oil in a large frying pan and sauté the onion and chili pepper for a minute. Add the crushed tomatoes, season with salt and pepper and cook over a low heat for 10 minutes until the sauce is creamy and smooth.
Add the green beans to the tomato sauce and cook for a minute over a low heat, stirring well to combine them. Then add the potatoes, stirring carefully so they do not break up.