• 1 1/4 pounds green beans
• 3 sliced garlic cloves
• 3/4 teaspoon red pepper flakes
• 1 tsp olive oil
• 28 ounce can plum tomatoes
• handful of basil handful of parsley

Boil green beans until tender; drain. Brown garlic cloves and red pepper flakes in a skillet with olive oil. Crush in can of plum tomatoes, add a handful each of parsley and garlic, and sprinkle with sugar and salt. Simmer for 10 minutes. Add the beans, cover and cook for 10 minutes, then uncover and cook 3 more minutes to thicken.

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