recipes.......

[Guest guest]

mmmm..pasta...

 

 

" Enraged " Penne

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 117

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

2 large garlic clove -- finely chopped

28 ounces canned whole plum tomatoes -- juices reserved

2 seeded and chopped pepperoncini -- (optional), up to 3

(small pickled Italian peppers)

1/2 teaspoon crushed red pepper flakes -- or to taste

1 pinch sugar -- or to taste

Salt -- to taste

12 ounces penne or other short tubular pasta

 

MAKES 4 MAIN-COURSE OR 6 TO 8 PASTA-COURSE SERVINGS

 

As the name implies, this is a hot, peppery dish whose heat can be toned

down according to taste. Using the 1/2 teaspoon of crushed red pepper

flakes will yield the traditionally hot arrabiata sauce, but if serving to

the more tender-palated, you might want to start with 1/4 teaspoon and go

from there. Due to its decidedly spicy character, this recipe is an

excellent example of a pasta preparation that would never be offered with

cheese in Italy.

 

In a large nonstick skillet, heat the oil over medium-high heat. Add the

garlic and cook, stirring constantly, until just golden, about 2

minutes. Add the tomatoes and their juices, pepperoncini (if using), red

pepper flakes, sugar, and salt. Bring to a boil, crushing the tomatoes

with the back of a wooden spoon. Reduce the heat to medium-low and simmer,

uncovered, until the sauce is thickened but still chunky, about 20 minutes,

stirring and breaking up the tomatoes occasionally.

 

Meanwhile, cook the pasta according to package directions until al dente;

drain well. Transfer to a large bowl and toss with the sauce. Serve at once.

 

Advance Preparation The sauce can be stored, covered, in the refrigerator

for up to three days. Reheat over low heat and serve with freshly cooked

pasta.

 

PER MAIN-COURSE SERVING Calories 418 - Protein 13g - Total Fat 9g -

Saturated Fat 1g - Cholesterol 0mg - Carbohydrate 73g - Dietary Fiber 4g -

Sodium 429mg

 

 

 

Linguine With Tomato-Pesto Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups packed fresh basil leaves

1/4 cup pine nuts -- toasted

1/4 cup extra-virgin olive oil

4 large garlic clove -- finely chopped

1/2 teaspoon coarse salt

1 pinch cayenne -- to taste, optional

Freshly ground black pepper -- to taste

12 ounces linguine

1 pound vine-ripened tomatoes -- peeled

seeded and chopped

 

MAKES 4 TO 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

Unlike the original pesto from Liguria, Sicilian basil sauce is typically

tossed with fresh tomatoes - perhaps because Sicilian cooks can't bear to

see these soul mates far apart. To liven up the union, a pinch of cayenne

is often added, as well. As this is virtually an uncooked sauce,

impeccably fresh ingredients are a must.

 

Place the basil, pine nuts, oil, garlic, salt, cayenne (if using), and

pepper in a food processor fitted with the metal blade or in a

blender. Process or blend until smooth and well combined. Set aside.

 

Meanwhile, cook the pasta according to package directions until al dente;

drain well. Transfer to a large bowl and immediately add the basil mixture

and tomatoes; toss well to combine. Serve at once.

 

PER MAIN-COURSE SERVING Calories 533 - Protein 16g - Total Fat 21g -

Saturated Fat 3g - Cholesterol 0mg - Carbohydrate 74g - Dietary Fiber 4g