In a large skillet set over medium heat, cook the green beans and garlic in the olive oil for 2 minutes. Add 1/2 cup water to the pan. Cook, stirring occasionally, for 10 minutes or until the beans are tender.
Stir in the anchovy paste and black pepper.

Using a slotted spoon or tongs transfer the green beans to a serving platter and top with the shaved Romano cheese.

Doesn't get much easier and the flavors are great.

Note: We like to use some chicken broth instead of water to cook beans or half water and half chicken broth.