VCE--Perciatelli with Roasted Tomatoes, Saffron, and Garlic

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Perciatelli with Roasted Tomatoes, Saffron, and Garlic

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : VCE -- Pasta

 

Amount Measure Ingredient -- Preparation Method

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

3 pounds Roma tomatoes -- halved lengthwise

1/3 cup extra virgin olive oil

1 large slice white sourdough or country bread

4 plump cloves garlic -- coarsely chopped

salt & freshly milled pepper

3 pinches saffron threads

1 pound perciatelli or spaghetti

1/3 cup coarsely chopped parsley

 

Preheat the broiler. Set the tomatoes cut side down in a baking dish in a

single layer. Brush them with some of the oil and broil about 6 inches from the

heat until the skins begin to char, about 5 minutes. Turn them over with a

spatula and broil the second side until browned in places. Don't worry if they

start to fall apart.

 

Brush both sides of the bread with oil and broil until golden brown on both

sides. Break it into large pieces and pulse in a food processor with 1 garlic

clove to make fine crumbs. Pound the remaining garlic in a mortar (a large one

if you have one) with 1/2 teaspoon of salt and the saffron until smooth. Stir

in a tablespoon of hot water and the remaining oil, then add the tomatoes one by

one and pound to make a sauce with a slightly rough texture. (This last step

can also be done in a food processor.)

 

Cook the pasta in plenty of boiling, salted water until al dente. Drain, then

put it in a warm serving bowl. Toss with most of the sauce, then divide among

pasta plates. Spoon the remaining sauce over each portion and finish with the

bread crumbs, pepper, and parsley.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 446 Calories; 14g Fat (28.0% calories

from fat); 12g Protein; 69g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

52mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

NOTES : Perciatelli -- Spaghetti with a hole down the middle -- is ideal for

high altitudes since it cooks from both the inside and the outside, taking less

time as a result. This pasta is a late-summer favorite in our house.

Nutr. Assoc. : 0 0 5049 0 4826 0 4445 3394