String Beans in Chunky Tomato Sauce

• 3 tablespoons extra-virgin olive oil, plus more for finishing the dish if you like
• 6 cloves garlic, peeled
• 1 pound flat Italian string beans, regular string beans, or haricots verts, ends trimmed
• Salt
• Crushed hot red pepper
• One 28-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid

1. Heat the oil in a large, heavy skillet over medium heat.
2. Whack the garlic cloves with the side of a knife and toss them into the pan.
3. Cook, shaking the pan, until lightly browned, about 2 minutes.
4. Scatter the string beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
5. Meanwhile, crush the tomatoes coarsely with your hands.
6. Add them to the string beans, cover the pan, and cook until the beans are tender, about 10 minutes.
7. Taste the beans, and season with additional salt and red pepper if you like.
8. Serve hot.

extravirgin olive oil, garlic, italian string beans, salt, hot red pepper, italian plum tomatoes

Taken from www.epicurious.com/recipes/food/views/string-beans-in-chunky-tomato-sauce-375213 (may not work)