2 Lite Olive Oil
1 1/2 Tomatoes
1/2 Fennel Seed
1 Fresh Green Beans
1/4 Fresh Parsley
In a large skillet heat oil over medium heat.
Add onion& garlic cook 2 minutes.
Stir in the tomatoes, fennel, salt pepper and sugar.
Cook uncovered until thickened and juice has evaporated about 10 minutes.
Meanwhile put whole green beans into apot of boiling lightly salted water.
Cook until tender crisp 5 minutes.
Drain and toss with the sauce& parsley.