Giambotta

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 4 -5 garlic cloves, finely chopped
• 1/2 cup olive oil
• 1 (35 ounce) can peeled chopped tomatoes
• 1 pinch of crushed dried oregano
• 2 medium boiling potatoes (to large)
• 2 cups green beans or 2 cups zucchini, approximately
• salt and pepper

Recipe

• 1 heat skillet over medium heat.
• 2 add oil and coat pan.
• 3 add garlic and cook until soft, but not brown.
• 4 drain liquid from tomatoes and reserve.
• 5 add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• 6 while tomatoes are cooking parboil potatoes and beans separately (i've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• 7 drain cooked (al dente preferably) beans and add them to the tomato mixture.
• 8 cut potatoes into 1 inch cubes and add to sauce.
• 9 cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• 10 salt and pepper to taste.