Prep 20 mins
Cook 40 mins
This comes from "The Mafia Cookbook" by Joe Dogs Iannuzzi. It can be served as a side dish as the cookbook suggests or you can pour it over egg noddles and add a generous helping of parmesan for a heartier carb packed main dish.
- 4 -5 garlic cloves, finely chopped
- 1⁄2 cup olive oil
- 1 (35 ounce) canpeeled 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
- Heat skillet over medium heat.
- Add oil and coat pan.
- Add garlic and cook until soft, but not brown.
- Drain liquid from tomatoes and reserve.
- Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
- 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).
- Drain cooked (al dente preferably) beans and add them to the tomato mixture.
- Cut potatoes into 1 inch cubes and add to sauce.
- 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).
- Salt and pepper to taste.
I make this all the time. I omit the oregano and use basil. The thing about Giambotta is how you can add to it (hot dogs are a favorite or cooked Italian sausage. I also use summer green squash (gagoots).
THANK YOU!!! THANK YOU!! THANK YOU!!! I have been searching the internet for this recipe.. My grandma used to make this in the summer when the zucchini,tomatoes and basil were fresh from the garden and I'll always remember the wonderful way it smelled. Thank you so much for posting this recipe.. I'm off to make it now :o)