In a frying pan add extra virgin olive oil, peperoncino/ hot pepper flakes, whole garlic and finely chopped shallot onion. Turn the heat on low.

Sautee until onion becomes translucent. Pay attention not to burn it.

Add crushed canned tomatoes. Wash the can with a little water to remove any remaining sauce and add it to the frying pan.

Cook on medium heat until the sauce begins to bubble. Set the heat on low and simmer for 10 minutes. In the meantime, set a large pot with slightly salted water to a boil and prepare the green beans.

While tomato sauce is cooking wash and trim green beans. Trim green beans in small batches. Line them up on one side and trim off the ends with a sharp knife. Flip the beans around, line up the tips again, and trim off the other side.

Drop trimmed green beans in boiling water and cook for 3-5 minutes from the time water starts boiling again. Depending on the variety of green beans it might take a little more or a little less but the most important things is to NOT overcook them.

Once green beans are ready, drain the liquid and add them to the tomato sauce. Add salt to taste.

Simmer for 5-10 minutes with a lid on. Close to the end of cooking and chopped parsley. If the sauce starts to dry out add some water.