Anchovied Tomatoes, Zucchini and Potatoes

Name: Anchovied Tomatoes, Zucchini and Potatoes
Yield: 2 servings
Ingredients: ¾ pound tiny new potatoes; 1 large clove garlic; ½ pound zucchini; ¾ pound ripe field tomatoes; 1 teaspoon olive oil; 2 anchovy fillets; Freshly ground black pepper to taste

By Marian Burros

Published August 11, 1992

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:2 servings

¾ pound tiny new potatoes
1 large clove garlic
½ pound zucchini
¾ pound ripe field tomatoes
1 teaspoon olive oil
2 anchovy fillets
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Scrub but do not peel potatoes. Put in pot with water to cover; cover and cook until done, about 20 minutes.
Step 2
Mince garlic.
Step 3
Scrub, trim and slice zucchini in food processor. Wash, trim and slice tomatoes in food processor.
Step 4
Heat oil in nonstick medium-large skillet and saute garlic, zucchini and tomatoes over medium-high heat.
Step 5
Wash and dry anchovies and mince. Add to vegetables. Cook about 10 minutes.
Step 6
Drain potatoes and cut into large pieces. Add to vegetables, stirring to coat well. Season with pepper.