Italian Green Beans and Potatoes with Tomato
Today we’re visiting the Italian region of Puglia, home to simple, soulful dishes rooted in tradition and fresh, local ingredients. Fagiolini e patate al pomodoro—Italian Green Beans and Potatoes with Tomato—is a classic southern Italian dish made in true Apulian style. Food from Puglia is known as cucina povera (peasant cooking), where humble ingredients shine through thoughtful preparation. In this dish, green beans and potatoes are gently cooked and tossed in a simple sauce of chopped tomatoes, shallots, and garlic, creating a comforting and flavorful vegetable dish.
Table of contents
Ingredients
- Green beans
- Potato
- Extra virgin olive oil
- Shallot
- Tomatoes
- Garlic
- Salt
- Pepper
This recipe is slightly different to the Fagiolini in umido, which is green beans stewed in tomato sauce. Mine has added potatoes and they green beans are first boiled before adding to sauce rather than cooking them in it.
Cooking green beans
It’s important to keep the cooking time minimal when preparing fresh green beans, as overcooking can cause them to lose their vibrant color and crisp texture. Remove them from the boiling water as soon as they turn bright green and transfer them immediately to an ice bath. This quick shock stops the cooking process and helps preserve their color while keeping them tender.
Light tomato sauce (pomodoro)
The recipe uses chopped tomatoes—fresh or canned, depending on the season—to make the sauce. It swaps shallots for onion for a milder flavor and adds garlic.
Optional additions
- Crispy prosciutto – Crumble on top for a salty, savory crunch.
- Red pepper flakes for a spicy kick.
- Vegetables – Add extra veggies like bell pepper, zucchini, or thinly sliced radish for more texture and color.
- Fresh herbs – Parsley, thyme, or oregano to brighten the flavors.
Serving suggestion
In Italy, people typically serve the vegetable, or contorno, after or alongside the secondo (the main course, usually a protein such as meat or fish). It complements the dish rather than mixing with it.
I like to serve this side dish with my Traditional Italian Chicken Cutlets (pictured above) Tuscan Short Ribs or Chicken Piccata alongside some crusty bread. Buon appetito!
If you’ve made my Italian Green Beans and Potatoes with Tomato, please leave a star rating in the recipe card. You can also leave a comment below or ask a question.
Italian Green Beans and Potatoes with Tomato
Video
Ingredients
- 1 pound (453 grams) green beans
- 2 cups (300 grams) potato, peeled and cut into large pieces
- 3 tablespoons extra virgin olive oil
- ½ cup (50 grams) shallot, cut in half and thinly sliced
- ¾ cup (140 grams) chopped tomatoes (canned or fresh)
- 1 small garlic clove, peeled and chopped
- Salt
- Ground black pepper
Instructions
- Fill a large bowl with ice water; this will be used to cool the green beans.
- Bring a large pan of water to a boil. Blanch the green beans for about 4 minutes, just until bright green (or cooked to your preferred tenderness). Transfer immediately to the ice water and cool for 1 minute. Remove, drain, and set aside. Do not leave them in the ice bath too long, or they may lose crispness and flavor.
- Using the same boiling water, add the potatoes and cook until just tender (about 5 minutes). A fork should pierce them easily. Do not overcook. Drain and set aside (they will continue to cook slightly).
- Heat the olive oil in a large frying pan over medium heat. Add the shallots and cook for about 1 minute, until softened, adjusting the heat so they don’t brown.
- Add the garlic and cook for a few seconds until fragrant. Stir in the tomatoes and season with a pinch of salt and pepper. Add the green beans and potatoes to the pan. Stir well and cook until heated through.
- Taste and adjust seasoning with additional salt and pepper as needed.
This dish made my kids eat green beans! Thank you, will make again.
I always love kiddie approval of my recipes.