Super delicious and easy Italian Green Beans in a simple tomato sauce (Fagiolini in Umido). This classic Italian side is quick to prepare and pairs beautifully with grilled or roasted meats and fish. It’s an ideal accompaniment for breaded chicken cutlets, pork tenderloin, or a juicy Florentine steak.
Fagiolini in Umido is a simple Florentine side dish that elevates ordinary green beans with a robust, garlicky tomato sauce. It comes together in about 30 minutes and delivers fresh, bright flavors without fuss.
The sauce is made with shallot and garlic, a touch of red pepper flakes for heat, and canned crushed tomatoes, resulting in a rich, slightly spicy coating for crisp-tender beans.
Fresh, Frozen or Canned Green Beans?
Whenever possible choose fresh green beans for the best texture and flavor. Frozen beans are a good alternative and often retain nutrients because they’re frozen soon after harvest.
I don’t recommend canned green beans for this dish — they tend to be soft and can fall apart during cooking. For this recipe you want beans that are al dente.
How to Make Italian Green Beans – Step by Step
Start by par-boiling the trimmed green beans in salted boiling water for 3–4 minutes, then drain and set aside.
Heat olive oil in a large skillet. Add the sliced shallot and cook briefly, then add the sliced garlic and sauté for about one minute. Stir in red pepper flakes for a gentle heat.
Pour in canned crushed tomatoes, add the water, and season with salt and pepper. Stir to combine and bring the sauce to a gentle simmer.
Toss in the par-boiled green beans, coating them in the tomato sauce. Simmer for 8–10 more minutes until the beans are tender-crisp and the flavors meld. Serve warm, optionally garnished with torn basil leaves.
Serving Suggestions
This tomato-braised green bean side pairs well with a wide variety of mains: grilled or roasted meats, fish, or simple pan-fried dishes. It’s especially good with breaded chicken cutlets, pistachio-crusted chicken, stuffed pork tenderloin, or a char-grilled Florentine steak.
Top Tips for Making Italian Green Beans
- Use high-quality canned crushed tomatoes for the best sauce flavor.
- Any variety of green beans works; string beans are fine but not required.
- Trimming the ends is optional—many people prefer to trim both ends for a tidy presentation.
- If you prefer no heat, omit the red pepper flakes.
- Store leftovers in the refrigerator for 3–4 days; they reheat well or can be eaten cold.
- You can freeze these beans; thaw completely before reheating.
More Easy Italian Side Dishes You Might Like
- La Peperonata – Bell Peppers in Tomato Sauce
- Farro Salad with Tomatoes, Radish and Herbs
- Patate Rifatte – Potatoes in Tomato Sauce
- Crispy Baked Polenta Fries
- Italian Roast Potatoes – Rosemary And Garlic
- Easy Green Bean Salad with Mustard and Garlic Dressing
If you try these Italian Green Beans or any other recipe here, please let me know in the comments—I love hearing how they turn out.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips to get it right the first time, and a video when available.
Italian Green Beans in Tomato Sauce
By Emily
Ingredients
- 1 tbsp olive oil
- 14 oz (400 g) green beans, trimmed
- 14 oz (400 g) canned crushed tomatoes
- 1 shallot, finely sliced
- 2 garlic cloves, sliced
- 1 tsp red pepper flakes (optional)
- 1/3 cup (80 ml) water
- Salt and pepper, to taste
- 4–5 torn basil leaves for garnish (optional)
Instructions
- Par-boil the green beans in salted boiling water for 3–4 minutes, then drain.
- Heat olive oil in a large skillet, add the shallot and cook briefly. Add the garlic and sauté for about 1 minute, then stir in the red pepper flakes.
- Add the crushed tomatoes, water, salt, and pepper. Stir and bring to a gentle simmer.
- Add the par-boiled green beans, coat them in the sauce, and cook 8–10 minutes until tender-crisp. Serve garnished with basil if desired.
Video
Notes
- Use high-quality canned tomatoes for a richer sauce.
- Any green beans will work—string beans are fine.
- Trimming the ends is optional, but it gives a neater presentation.
- Omit red pepper flakes if you prefer no heat.
- Store leftovers in the refrigerator for 3–4 days; they reheat nicely.
- These beans freeze well; thaw completely before reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted.
- For canned tomatoes I prefer well-known quality brands for consistent flavor.
- Vegetable sizes are medium unless specified otherwise.
- All recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an approximation.