Regina's--Bow Tie Pasta with Heirloom Tomatoes

[Guest guest]

Actually, I don't have this cookbook, but I formatted many of her recipes from

the website Pat told me about (referenced in recipe).

 

Karen

 

 

* Exported from MasterCook *

 

Bow Tie Pasta with Heirloom Tomatoes

 

Recipe By :James Boyce

Serving Size : 6 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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

1 small package bow tie pasta

6 ripe heirloom tomatoes -- peeled, seeded and chopped

1/2 cup olive oil -- plus 1-2 teaspoons for the tomatoes

1 bunch fresh basil

4 cloves whole garlic cloves -- peeled (4-5)

pinch of dried red pepper flakes

salt and pepper

2 tablespoons finely grated parmesan cheese -- plus 2 tablespoons for

garnish

2 tablespoons finely grated dry aged goat cheese -- plus 2 tablespoons

for garnish

1 bunch arugula -- trimmed, washed and dried

a few halved cherry tomatoes or chopped

tomatoes -- for garnish

 

Cook the pasta according to package directions, drain and set aside in a serving

bowl.

 

In a medium saucepan over medium heat, place the tomatoes and 1-2 teaspoons

olive oil. Cook for about 30 minutes until the liquids are reduced to about

half. Set aside.

 

In a medium skillet, place the olive oil, 8-10 basil leaves, garlic cloves and

red pepper flakes. Cook until oil is heated and basil leaves begin to pop.

Remove from heat and allow to sit for 10 minutes.

 

When cooled for 10 minutes, pour the oil through a fine mesh strainer directly

onto the pasta. Discard the solids. Add the tomatoes to the pasta, along with

the cheeses and another 8-10 coarsely torn fresh basil leaves, salt and pepper

to taste and toss well.

 

Place several leaves of fresh arugula, a few cherry tomatoes or chunks of tomato

and a sprinkle of cheeses on top of the pasta. Can be served immediately or

served chilled.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 159 Calories; 18g Fat (99.8% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat.

 

 

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