Haricot Verts Arrabiata

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   ["Start by singing the tomatoes over an open flame. You can use a wire rack or a toaster oven rack, make sure you remove the core of the tomato, and make an ""X"" slit on the bottom. Once they're roasted over medium flame, you'll see the skin blister and it will start to peel. Let them cool, remove some of the skin, seed them and dice them up into a small-medium dice.", "In a Large pot bring water to a boil, add enough salt so that you will impart seasoning into the beans while they blanch. Add the beans to the boiling water and keep a close eye on them. Keep testing for tenderness, make sure they still have crunch to them. Remove them from the water, and lay them out onto a baking sheet. Let them cool. I prefer this method instead of shocking them, it retains more flavor.", "Start the Arrabiata by adding the garlic, peperoncino, and Extra Virgin olive oil to a skillet on low flame. Let the garlic turn golden, bring it to the cusp of almost brown. Then immediately add the tomatoes, this will stop the garlic from browning. The goal is to cook some of the acidity and water out of the tomatoes. Taste for seasoning, add a pinch or two of Kosher salt. Cook for 5-7 minutes just until most of the water has cooked off.", "Once the haricot vert have cooled and the sauce is finished, combine the beans with the sauce and toss gently. Taste for seasoning, and you can also finish with fresh torn basil leaves. You can serve it immediately, but you will thank yourself by waiting at least an hour before digging into them."]

* Per serving · 4 servings · Values may vary.