Italian Green Beans with Tomatoes and Balsamic

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

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  Kosher salt
  
  


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  3/4 lb. haricots verts, trimmed
  
  


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  2 Tbs. olive oil
  
  


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  2 medium cloves garlic, smashed
  
  


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  2 large plum tomatoes, roughly chopped and puréed in a food processor 
  
  


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  1 Tbs. balsamic vinegar
  
  


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  Freshly ground black pepper
  
  


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  Shavings of Parmigiano-Reggiano,for garnish (optional)
  
  

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.