2largefresh ripe Tomatoes, deseeded and chopped in cubes
2tablespoonsEVOO, (Extra Virgin Olive Oil)
12largebasil leaves, cut in a chiffonade way
1 ½ teaspoonSea Salt
½teaspoonfreshly ground Black Pepper
Instructions
In a medium-large pot on high heat bring salted water to the boil. Add the beans and once they start boiling cook for about 7 minutes making sure not to overcook them.
Immediately remove from heat to a bowl full of cold water and some ice cubes. Drain and keep aside.
Take a large saucepan and place on medium fire. Add the oil and heat up for a minute. Add the garlic and sauté for a minute making sure not to burn it. Add the chopped tomatoes, toss for a minute, discard the garlic and return the beans in the pan. Toss for another minute, season with the salt and pepper and serve garnishing with the basil.