Step-by-Step Instructions

1. 1.Preheat Pan

   Place a heavy cast iron pan in the oven and preheat it to a high temperature (e.g., 400-450°F or 200-230°C) for 5-10 minutes until it's ripping hot.

2. 2.Sauté Garlic and Tomatoes

   Carefully remove the hot pan from the oven and place it on the stovetop over high heat. Add 3 tablespoons of olive oil, followed by the sliced garlic. Immediately add the cherry tomatoes; they should sizzle upon contact with the hot pan. Cook for about 1-2 minutes, stirring occasionally.

3. 3.Add Peperoncino, Beans, and Salt

   Sprinkle in the peperoncino (crushed red pepper) and then add the flat beans to the pan. Season with salt. Stir all ingredients together to combine.

4. 4.Roast in Oven

   Transfer the pan back into the hot oven. Roast for approximately 15-20 minutes, or until the beans are tender-crisp and slightly charred, and the tomatoes have burst and softened.

5. 5.Finish and Serve

   Remove the pan from the oven. Grate a generous amount of Pecorino Romano cheese over the hot beans and tomatoes. Drizzle with aged balsamic vinegar before serving. The heat from the pan will slightly melt the cheese.