Giambotta with Pork
Ingredients
Squash stew
- 2 whole fresh garlic cloves crushed (or 1/2 tsp granulated)
- 2 Tbsp extra virgin olive oil
- 3 ea boneless pork chops (approx 1 lb) cut into 1" strips
- 1 medium onion cut in half and then slice thin half moons
- 1/2 C. snapped fresh green beans Frozen is ok too
- 1 ea large carrot julienne
- 1 ea bell pepper julienne
- 1 ea stalk celery sliced thin
- 1 ea small egglant peeled, quartered, and sliced 1/4
- 2 ea medium yellow squash sliced (can sub in Zucchini or make it a combination)
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/8 tsp thyme
- 1/8 tsp mint leaves
- 1 14.5oz can fire roasted red tomatoes drained
- 1 28oz can oz can crushed tomatoes
- salt and pepper to taste
Pasta
- 1 lb fettucine cooked and drained.
Garnish
- Grated Romano Cheese Optional
- Crushed red pepper flakes Optional
Instructions
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In a large cast iron skillet, heat olive oil.
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Add sliced pork and quickly sear one both sides ( meat will still be rare inside.)
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Add garlic cloves and onions. ( sweat the onions).
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Add all the remaining vegetables, stirring beween each addition
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Add seasonings and diced tomatoes and bring to a simmer over medium heat.
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Add crushed tomatoes and stir well
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Cover the pan with tinfoil (or lid if using roasting pot or dutch oven.)
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Roast in 350 oven 45 minutes OR until veggies are tender.
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Add salt and pepper to taste and stir gently.Replace cover, turn off heat and return skillet to top shelf of oven while you boil the pasta!
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Cook 1 LB of your favorite pasta according to instructions on package. ( I love to use pappardelle, but you can serve this with ANY pasta, it is versatile and beautiful no matter what!
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Drain pasta and serve Giambotta over the pasta. Sprinkle to taste with grated Romano cheese ( or crushed red pepper if you’d like to spice things up! )
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Serve with your favorite crusty bread, and lots of companions!
Abbondanza!
