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Ingredients
4 servings
2 Tbspolive oil
4 clovesgarlic
thinly sliced
3anchovies
2 Tbsptomato paste
1 tspcalabrian chilis
chopped, depending how spicy you’d like it
1 x 14 ozcan crushed tomatoes
1 x 15 ozcan butter beans
or cannellini beans, drained and rinsed
½ cupchicken stock
or vegetable stock
2 tspsugar
1zucchini
medium, sliced
kosher salt
to taste
pepper
to taste
eggs
Soft boiled, for serving
fresh basil leaves
Torn, for serving
fresh parsley leaves
Torn, for serving
pecorino romano
Freshly grated, for serving
EVOO
for serving
Sourdough toast
for serving
Instructions
Step 1
In a large skillet over medium heat, add oil and sliced garlic.
Step 2
Cook, stirring constantly, until just starting to brown, about 1 minute.
Step 3
Add in anchovies, tomato paste and calabrian chilies, and cook until the anchovies have melted and the tomato paste is slightly browned.
Step 4
Add crushed tomatoes, beans, stock and sugar. Season with salt and pepper to taste. Stir to combine, and simmer over very low heat for 15-20 minutes.
Step 5
Add in zucchini, cover the pan, and cook until zucchini is just tender, about 5-7 minutes. Try not to overcook the zucchini!
Step 6
Season with more salt and pepper, if needed.
Step 7
Serve stew topped with an egg, torn basil and parsley, lots of grated pecorino, a drizzle of EVOO, and toast on the side. DELISH!
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