|3 tbsp olive oil||3 fresh tomatoes, diced|
|1 large onion, finely chopped||1 tsp paprika|
|2 zucchini, cut into bite-size chunks||1 tsp dried oregano|
|3 garlic cloves, finely sliced||sea salt and freshly ground black pepper|
|1 x 14 oz (400 g) can borlotti beans, drained and rinsed||hot chilli oil, to serve (optional)|
Heat the oil in a deep-sided frying pan, add the onion, and cook over medium heat for 3 minutes. Add the zucchini and cook for another 5 minutes, stirring frequently.
Add the garlic and beans, cook for 1 minute, then stir in the tomatoes, paprika, and oregano. Cook for 10 minutes, stirring occasionally, then season with salt and pepper. Drizzle with chili oil, if desired, and serve with crusty bread.
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