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Green Beans & Sun-Dried Tomato Sauce

Fresh green beans get dressed up with an Italian-based sauce. Olive oil and almonds add crunch and a healthy dose of “good” fats.

by Donna Klein

April 14, 2010

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What you need:

  • 1/4 cup oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved, finely chopped
  • 1/4 cup pitted black olives, preferably kalamata, finely chopped
  • 1/2 tablespoon extra-virgin olive oil
  • 2 large cloves garlic, finely chopped
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1-3/4 pounds green beans, trimmed 
  • 1/4 cup toasted slivered almonds or pine nuts (optional)

What you do:

  1. Place the tomatoes and reserved oil, olives, olive oil, garlic, oregano, salt, and pepper in a small bowl; stir well to combine. Set aside. Bring a large stockpot filled with salted water to a boil over high heat. Add the beans and cook until tender but still slightly crisp, about 7 minutes.
  2. Drain well and transfer to a warm shallow serving bowl. Add the olive mixture, tossing well to combine. Serve warm or at room temperature, garnished with the almonds or pine nuts, if desired.

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