ingredients
serves 4
1 pound green beans with tops, tails and strings removed, thinly sliced
2 teaspoons olive oil
3/4 pound cherry tomatoes
2 level tablespoons chopped fresh basil, or 1 level teaspoon dried basil
1 tablespoon red wine vinegar
Shredded basil to garnish
method
1. Bring 1 inch of unsalted water to the boil in a saucepan and cook the beans in it, covered, for 3 - 4 minutes, until softening but still slightly firm. Keep 2 tablespoons of the cooking water, drain off the remainder and set the beans aside.
2. Heat the oil in a skillet and fry the tomatoes in it over a moderately high heat, shaking the pan frequently, for about 2 minutes, until the skins begin to split.
3. Stir in the basil, beans, reserved cooking water and vinegar. Heat through for 3 minutes, uncovered, tossing occasionally. Turn into a warmed dish and garnish with the basil.
