Penne with Marinated Tomatoes, Basil, and Garlic Crumbs

[Guest guest]

I guess I imbedded the recipes Monday since I received duplicates - sorry,

another try now. Karen, would you please let me know if the recipes are

embedded properly? thanks

 

 

* Exported from MasterCook *

 

Penne with Marinated Tomatoes, Basil, and Garlic Bread Crumbs

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds vine-ripened tomatoes -- cored, cut in half crosswise,

and seeded

1/4 cup extra-virgin olive oil

3 or 4 garlic cloves -- finely chopped

1/3 cup coarsely chopped basil, about 20 to 25

leaves

salt and pepper

1/4 pound penne pasta

1/2 cup Garlic Bread Crumbs

grated Parmesan cheese

 

Serves 2 to 4. Penne is a favorite choice for this peak-of-summer pasta, when

tomatoes and basil are at their best. The pasta tubes catch the olive oil and

the juice of the tomatoes, and the crispy Garlic Bread Crumbs add just the right

texture. For an equally delicious pasta, use fresh linguine or fettucine. To

ensure that the flavors are full and well developed, marinate the tomatoes for

at least 30 minutes before cooking the pasta.

 

Set a large pot of water on the stove to boil. Cut the tomatoes into large

pieces and toss with the olive oil, garlic, basil, 1/2 teaspoon salt, and 1/8

teaspoon pepper. Set them aside to marinate for 30 minutes. (It's not

necessary to peel the tomatoes for this pasta, because they're just heated

through, not cooked long enough to lose their skins.)

 

When the water is boiling, add 1 teaspoon salt. Cook the penne in boiling waer

until just tender, about 8 to 10 minutes. While the pasta is cooking, transfer

the tomatoes to a large saute pan and quickly warm them over medium heat, making

sure not to cook them, or their skins will draw away.

 

Drain the penne in a colander. Shake off the excess water, then add the pasta

to the saute pan and toss with the tomatoes. Sprinkle generously with the bread

crumbs and serve with freshly grated Parmesan cheese.

 

 

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Per Serving (excluding unknown items): 448 Calories; 27g Fat (54.7% calories

from fat); 7g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Garlic Bread Crumbs

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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garlic

extra-virgin olive oil

sourdough bread or French baguette

 

Crispy bread crumbs add unexpected texture and garlic flavor to many od our

pastas. We make ours with French baguettes or sourdough bread, but almost any

bread willl do. We use about 1/2 cup bread crumbs for four servings of pasta or

for a gratin. This simple recipe leaves the garlic decision to you, so use as

much or as little as you like. Bread crumbs hold indefinitely in the freezer,

though they will need to be crisped before using.

 

Preheat the oven to 325F. Peel and finely chop the garlic and add to the olive

oil. Thinly slice the bread and brush it on one side with the garlic oil. Lay

the brushed slices on a baking sheet and bake for about 10 minutes, until they

are very crisp and golden. Set aside to cool. Break up the slices with your

hands, then grind in a food processor or blender, leaving the texture a little

coarse.

 

 

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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; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0