Penne with Oven-Dried Tomatoes, Olives, and Herbs

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* Exported from MasterCook *

 

Oven-Dried Tomatoes

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 medium plum tomatoes (about 2 lbs)

1/2 teaspoon salt

 

Oven-dried tomatoes are quite different from sun-dried ones. Sun-Dried

tomatoes, even those packed in olive oil, tend to be a bit leathery and have a

strong, sometimes harsh flavor. Oven-drying removes much but not all of the

moisture, so the tomato halves ecome very wrinkled but still have some juice in

them. The tomatoes can be marinated in oolive oil, herbs, and/or hot red pepper

flakes. If packed in olive oil and refrigerated, they will last about a week.

 

Preheat the oven to 200F. Set a large cross-woven wire rack over a large baking

shee. Trim a thinn slice from the stem end of each tomato yo remove the core.

Slice the tomato in half lengthwise. Place them cut side up on the rack and

sprinke with salt.

 

Place the baking sheet in the oven. Oven-dry the tomatoes until they are

wrinkled and greatly reduced in size, 6 to 7 hours. Do not dry them completely;

some moisture should remain.

 

Remove the baking sheet from the oven and cool the tomatoes completely.

Transfer to an airtight container and refrigerate. (Dried tomatoes can be

refrigerated for several days. Bring to room temperature before using.)

 

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1066mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0

 

 

* Exported from MasterCook *

 

Penne with Oven-Dried Tomatoes, Olives, and Herbs

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups Oven-Dried Tomatoes

10 large black olives -- pitted and chopped

2 teaspoons drained small capers -- rinsed

1 medium garlic clove -- minced

1/2 teaspoon red pepper flakes, or to taste

1 tablespoon minced fresh oregano

1 tablespoon minced fresh mint leaves

1/3 cup extra-virgin olive oil

salt

1 pound penne pasta

 

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

 

Slice the tomatoes lengthwise into long, thin strips. Place them in a bowl

large enough to hold the penne when cooked. Add the olives, capers, garlic, hot

red pepper flakes, oregano, and mint, and toss gently. Drizzle the oil over the

tomato mixture and sprinkle with salt to taste. Toss gently and set aside.

 

When the water comes to a boil, add salt to taste and the penne. Cook until al

dente and then drain.

 

Transfer the penne with a little water still dripping from the noodles to the

bowl with the tomato mixture. Toss gently to combine the ingredients. Diivide

among individual bowlls and serve immediately

 

Serving Suggestions - This full-flavored pasta dish should be served with plenty

of bread and followed with a salas, preferably one with a citrus dressing that

will stand up to the sauce.

 

Description:

" Oven-Dried Tomatoes give a jolt to this southern Italian pasta sauce

sparked by olives, capers, hot red pepper flakes, garlic, and herbs.

Other herbs may be used in place of the oregano and mint, including

basil, parsley, cilantro, or thyme. "

 

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Per Serving (excluding unknown items): 579 Calories; 19g Fat (30.5% calories

from fat); 14g Protein; 84g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

96mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0