Servings: four to six.
This green bean ragoût is delicious as a pasta sauce, with cooked shrimp added, if you like. Or serve it with roasted chicken or lamb, or over soft polenta. The crushed red chile flakes make it somewhat spicy, so cut back on them if you have milder tastes.
Add the basil and pepper; taste and adjust the seasonings. Serve sprinkled with the grated cheese and parsley.
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