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.
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