Green Beans with Tomatoes & Onions

This green bean ragoût is delicious as a pasta sauce, with cooked shrimp added, if you like. Or serve it with roasted chicken or lamb, or over soft polenta. The crushed red chile flakes make it somewhat spicy, so cut back on them if you have milder tastes.

• 1 can (28 oz.) whole tomatoes
• 1/4 cup olive oil
• 1 large onion, cut into medium dice (about 1-1/2 cups)
• 1-1/2 tsp. kosher salt; more to taste
• 6 medium cloves garlic, chopped
• 10 oz. fresh green beans, trimmed and cut into thirds
• 1/2 tsp. crushed red chile flakes
• 2-1/2 cups homemade or low-salt canned chicken broth or water, or a combination; more as needed
• 1/4 cup chopped fresh basil
• 1 tsp. freshly ground black pepper; more to taste
• 1/4 cup freshly grated Parmigiano Reggiano
• 1 Tbs. chopped fresh flat-leaf parsley

Pour the tomatoes and their juices into a sieve set over a bowl. Squeeze the tomatoes to extract the juices and seeds and then crush them with your hands; put the tomatoes in the bowl with the juices and discard the seeds.

Heat the oil in a large, straight-sided sauté pan set over medium heat. Add the onion and salt; cook until the onion is translucent, 3 to 5 min. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and their juices, the green beans, chile flakes, and broth or water. Simmer, stirring frequently and adding more broth or water if necessary, until the beans are fork-tender and fully cooked (taste one to check) and the liquid has the consistency of a stew, 25 to 30 min.

Add the basil and pepper; taste and adjust the seasonings. Serve sprinkled with the grated cheese and parsley.