- olive oil - 1 st. a spoon
- garlic - 4 teeth
- red pepper flakes - 1/4 teaspoons
- bank of tomatoes diced - 1 piece (420 g)
- water - 1/4 cup
- dried rosemary - 1/4 teaspoons
- salt - 1/4 teaspoons
- potatoes - 1 piece (medium)
- zucchini - 1 piece
- a bank of white beans - 1 piece (420 g)
1. Wash and dry beans on paper towels. Grind the garlic. Cut potatoes into pieces 6 mm thick. Heat olive oil, garlic and red pepper flakes in a pan with non-stick coating on medium heat. Fry for about 30 seconds until the garlic starts to hiss. Add the tomatoes diced, water, dried rosemary, salt and potatoes. Cook, cover with a lid, 15 minutes, until the potatoes are almost ready. 2. Cut the zucchini along into 4 pieces, and then cut into slices 6 mm thick. Add the zucchini and beans to the frying pan. 3. Cover the frying pan with a lid and fry, often stirring, for 10 minutes, until the zucchini and potatoes become soft. 4. At this point, check the sauce - it should be thick, but not dry and not watery. Add a little water if the sauce is very dry, or cook without a lid if the sauce seems too watery. Distribute the dish on plates and immediately serve.
Servings: 2-3