Easy Italian Recipes

 MAKES 6 SERVINGS

- 2 oz (60 g) pancetta, chopped 1 tablespoon olive oil
- 3 green (spring) onions, including tender green tops, thinly sliced
- 1/2 lb (250 g) fresh tomatoes, peeled, seeded, and chopped, or 1 can (14 oz/440 g) plum (Roma) tomatoes, coarsely chopped, with juice
- 1 Ib (500 g) romano beans or green beans, ends trimmed
- Sea salt and freshly ground pepper
- 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

Romano beans, long, flat, wide green beans sometimes labeled Italian beans, are the most common variety of snap bean in Italy. If you cannot find them in your market, regular green beans can be substituted.

In a saucepan large enough to hold the beans, cook the pancetta over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
Add the olive oil to the fat remaining in the pan and heat over medium heat. Add the green onions and sauté until softened, about 3 minutes. Add the tomatoes and simmer, stirring occasionally, until they reduce slightly, about 10 minutes.
Stir in the beans and sprinkle with salt and a few grinds of pepper. Reduce the heat to low, cover, and cook until the beans are tender, about 15 minutes. Check often and add a few tablespoons of hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered, and refrigerated, and then reheated gently the next day. It will taste even better the second day.)
Stir in the pancetta, transfer to a warmed serving dish, and sprinkle with the parsley. Serve at once.

Buon appetito !