Haricots Verts with Tomatoes



2 tablespoons olive oil
4 anchovies, minced
2 shallots, minced
2 medium-sized tomatoes, coarsely sliced
Salt and freshly ground pepper
1 tablespoon minced fresh basil
1 pound haricots verts, steamed for 8 minutes

Yield: 4 Servings


Warm the oil in a frying pan over medium heat. Add the anchovies and shallots, and cook for 2 minutes. Add the tomatoes, and cook a few minutes more. Season with salt and pepper to taste, then add the basil. Put the steamed haricots verts in a serving dish, and top with the tomato-anchovy mixture. Serve immediately.