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5 from 7 votes

Italian Green Beans in Tomato Sauce

Italian green beans in tomato sauce is a simple and super delicious side dish that's perfect alongside grilled or roasted meats or fish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 102kcal
Author: Emily Kemp


  • 1 tbsp olive oil
  • 14 oz green beans trimmed (400g)
  • 14 oz canned crushed tomatoes (400g)
  • 1 shallot finely sliced
  • 2 garlic cloves sliced
  • 1 tsp red pepper flakes (chili flakes)
  • 1/3 cup water (80 ml)
  • salt and pepper , to taste
  • 4-5 torn basil leaves for garnish (optional)


  • First, par-boil the green beans in salted boiling water for 3-4 minutes.
  • Next, Add olive oil to a large skillet, once hot add the shallots and fry for a few seconds then add the chopped garlic. Saute for 1 minute then add the red pepper flakes (chili flakes) and stir.
  • Add the canned tomatoes, water, salt, and pepper to the skillet and stir to combine.
  • Add the green beans and stir to coat in the sauce. Continue to cook for a further 8-10 minutes then serve garnished with basil (optional).



  • Use the highest quality canned tomatoes you can get.
  • I used string beans but any green beans will do.
  • Trimming the beans isn't necessary (you can eat every part) but we prefer too. To do so, simply trim both ends with a sharp knife, you can also often buy them pre-trimmed.
  • If you don't want a spicy kick then omit the red pepper flakes altogether.
  • Leftovers can be stored in the fridge for around 3-4 days and can be reheated or eaten cold.
  • You can also freeze these beans, thaw completely before reheating.


Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 531mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1046IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg