600g green beans
250g canned whole peeled tomatoes, drained and chopped
extra virgin olive oil, as needed
1 white onion
1 fresh chili pepper
a sprig of fresh basil
Clean the green beans under cold running water, top and tail, and cut them in half. Clean and peel the potatoes.
Fill a saucepan with water, add a pinch of salt and bring to a boil. Add the potatoes and after 10 minutes, add the green beans: cook for another 10 minutes until the green beans are tender and the potatoes cooked. Drain and leave to cool a little, after a few minutes cut the potatoes carefully into cubes
In the meantime, prepare the tomato sauce. Cut the onion and chili pepper thinly. Drizzle a little oil in a large skillet and sauté the onion and chili pepper for a minute. Add the tomatoes, season with salt and pepper, and cook over low heat for 10 minutes until the sauce is creamy and smooth.
Add the green beans to the tomato sauce and cook for a minute over low heat, stirring well to combine them. Then add the potatoes, stirring carefully so they do not break up.
Serve the green beans and potatoes in tomato sauce with a drizzle of extra virgin olive oil and garnish with fresh basil leaves.