Green beans in tomato with light mozzarella and bread

Ingredients

For 1 serving

• Green beans250 g
• Tomato passata150 g
• Onion30 g
• Basil4 g
• Extra virgin olive oil2 teaspoons
• Light mozzarella120 g
• Bread30 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil. Meanwhile top and tail the green beans and wash them.
2. Salt the water and blanch the beans for 4 minutes, until bright green; drain.
3. Peel and chop the onion. Heat the extra virgin olive oil in a pan over medium-low heat and fry it for 4–5 minutes, until translucent.
4. Add the passata and green beans, season with salt, cover and cook over low heat for 15 minutes, stirring now and then, until the beans are tender and the sauce has thickened.
5. Dice the light mozzarella and blot it with kitchen paper; add it to the beans with the torn basil, turn off the heat, cover and leave for 2 minutes, until the mozzarella melts. Serve with the bread.