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Fagiolini all'Aglio e Olio

Serves 4 to 6 Side vegetarian, Sides

Fagiolini all'Aglio e Olio

In the sun-drenched kitchens of Campania, Fagiolini all'Aglio e Olio is a staple, a dish that embodies the straightforward and unfussy nature of home cooking in this region. This recipe, recorded as a family cook would prepare it, uses olive oil with a generous hand and salt measured by intuition rather than precision. No ceremony is required; it's a dish that finds its place on the table effortlessly, often accompanying a simple meal during warm summer evenings.

The taste is a celebration of simplicity: tender green beans kissed by the warmth of garlic and the richness of extra virgin olive oil, brightened by a touch of lemon juice. Each bite is a balance of silky oil, aromatic garlic, and the gentle crunch of the beans, seasoned just enough to enhance their natural flavor. It's a humble dish, yet one that delivers a satisfying depth, meant to be enjoyed without pretense, just as it arrives from the kitchen.

Ingredients

  • 600 ggreen beans — trimmed
  • 4 clovesgarlic — sliced
  • 4 tbspextra virgin olive oil
  • 1 tbsplemon juice
  • to tastefine sea salt and black pepper

Method

  1. Start by trimming the ends of 600 g green beans. Rinse them under cold water to remove any dirt. This ensures they are clean and ready for cooking.
  2. Fill a large pot with water and add a generous amount of fine sea salt. Bring the water to a rolling boil over high heat. The salt will season the beans as they cook.
  3. Add the green beans to the boiling water. Cook them until they are tender but still crisp, about 5 to 7 minutes. You will know they are done when they are bright green and can be pierced easily with a fork.
  4. While the beans are cooking, peel and thinly slice 4 cloves of garlic. Set them aside. The thin slices will cook evenly and infuse the oil with a gentle garlic flavor.
  5. In a large skillet, pour in 4 tbsp of extra virgin olive oil. Add the sliced garlic and place the skillet over low heat. Gently warm the garlic until it becomes fragrant and just starts to turn golden, being careful not to let it brown, as this would make it bitter.
  6. Once the green beans are cooked, drain them well and add them directly to the skillet with the garlic-infused oil. Toss the beans to coat them evenly in the oil, allowing them to absorb the flavors.
  7. Drizzle 1 tbsp of lemon juice over the green beans and season with fine sea salt and black pepper to taste. Toss everything together to combine, ensuring the beans are well seasoned.
  8. Serve the Fagiolini all'Aglio e Olio immediately, while the beans are warm and glistening with the flavorful oil. Enjoy this simple yet delicious dish as a side or a light main course.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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