Giambotta
- Reviews 2
Ready In: 1 hr
Serves: 2
Ingredients
- 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
Directions
- 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.
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