pasta with roasted tomato and leek sauce

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* Exported from MasterCook *

 

Spaghetti with Roasted Tomato and Leek Sauce

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 6 Preparation Time :0:00

Categories : 07/19 Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

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

4 quarts water -- (4-6)

1 pound store-bought spaghetti

1 tablespoon fine sea salt

1/2 pound sugar snap peas -- rinsed and drained

2 1/4 cups Roasted Tomato and Leek Sauce -- see recipe

1/2 pound sardinian feta cheese -- coarsely crumbled

coarsely ground black pepper -- to taste

 

Bring 4 to 6 quarts of water to a rolling boil in a pasta pot. Add the spaghetti

and salt and stir with a pasta fork to separate the spaghetti and submerge the

strands under the water. Cover the pot, bring the water back to a boil, remove

the cover, and cook until the spaghetti is almost al dente. Add the sugar snap

peas to the pot and continue to cook until the spaghetti is ready. Drain the

spaghetti and peas in a colander. Reserve 1 tablespoon of the cooking water.

 

Return the spaghetti and sugar snap peas to the pot. Stir in the sauce and

reserved cooking water over low heat. Stir in half the cheese and, when the

mixture is heated through, transfer it to a shallow platter. Sprinkle the

remaining cheese over the top, give it a grinding of black pepper, and serve

immediately.

 

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Per Serving (excluding unknown items): 450 Calories; 10g Fat (19.6% calories

from fat); 18g Protein; 73g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol;

2059mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : SPAGHETTI CON SALSA DI POMODORO E PORRO ARROSTITO: Salsa di Pomodoro e

Porro Arrostito, whether it is the smooth or chunky, can stand alone with any

cooked pasta but the smooth version really shines when combined with Sardinian

feta cheese and sugar snap peas. With the sauce on hand, dinner is on the table

in the time it takes to boil the pasta. If Sardinian feta cheese is not

available, substitute Greek feta cheese.

 

Nutr. Assoc. : 0 1405 1326 4422 0 3272 0

 

 

 

* Exported from MasterCook *

 

Roasted Tomato and Leek Sauce

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 0 Preparation Time :0:00

Categories : Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds fresh plum tomatoes -- washed, cored, and left whole

1 6-oz each leek white part only -- cut lengthwise

washed well and cut into quarters

1 1/2 teaspoons fine sea salt

2 teaspoons dried oregano

1 tablespoon balsamic vinegar

1 tablespoon sugar

 

1. Preheat the oven to 350F

 

2. Place the whole tomatoes and the leek (cut side down) on a nonstick baking

sheet. Roast the vegetables until the tomatoes are soft to the touch and the

leek has begun to brown, 30 to 35 minutes. Transfer the vegetables to a food

processor and process until a thick, chunky sauce is obtained.

 

3. To make a smooth sauce, transfer the pureed vegetables to a fine mesh

colander placed over a bowl. Press on the ingredients with a wooden spoon to

squeeze the sauce through the colander. Discard the solids.

 

4. Transfer the sauce to a large nonreactive bowl and stir in the salt, oregano,

vinegar, and sugar. The sauce is ready to use, or freeze for future use.

 

Yield:

" 2 1/4 cups "

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Per Serving (excluding unknown items): 236 Calories; 3g Fat (8.5% calories from

fat); 7g Protein; 55g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3269mg

Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other

Carbohydrates.

 

NOTES : SALSA DI POMODORO E PORRO ARROSTITO. MAKES 1 1/2 CUPS SMOOTH OR 2 1/4

CUPS CHUNKY. Mary Ann often surprises herself by taking little detours with

cooking techniques and traditions. Such is the case with this roasted no-fat

tomato-and-leek sauce. The sauce can be smooth or chunky and dress fresh,

filled, or plain pasta. A favorite combination with the smooth version of this

sauce is spaghetti with sugar snap peas and Sardinian feta cheese (see recipe).

Use the chunky version with rigatoni or with orecchiette.

 

Nutr. Assoc. : 0 3891 0 1326 0 0 0

 

 

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