FETTUCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE

[Guest guest]

* Exported from MasterCook Mac *

 

FETTUCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegetarian

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 pound plum tomatoes -- seeded and coarsely

chopped

1/2 cup fresh flat-leaf parsley -- packed

1/2 cup fresh mint leaves -- packed

1/2 cup fresh basil leaves -- packed

1/4 cup drained capers

3 cloves garlic -- crushed

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

1 Pinch sugar -- or more to taste

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 pound egg-free fettucine

1/2 cup coarsely chopped walnuts -- toasted

Freshly chopped parsley -- (optional)

 

Reserve about one-third of the chopped tomatoes. Combine the

remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper

flakes, sugar, salt, and black pepper in a food processor fitted with

the metal blade; process until a smooth paste is formed. With the

motor running, add the oil in a thin, steady stream. Transfer the

mixture to a large serving bowl.

 

Meanwhile, cook the fettucine in boiling salted water according to

package directions until al dente. Drain well and add to the bowl

with the tomato mixture. Add the reserved tomatoes and toss like a

salad until well combined. Serve immediately, garnished with the

optional walnuts and parsley, if using.

 

Yield: Makes 6 main-course or 8 pasta-course servings

Difficulty: Easy

 

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

 

 

Per serving: 367 Calories; 16g Fat (38% calories from fat); 10g

Protein; 47g Carbohydrate; 0mg Cholesterol; 52mg Sodium

Food Exchanges: 3 Starch/Bread; 1 Vegetable; 3 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 2478 0 3002 0 0 0 3274 20187 0

_____