Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 * Exported from MasterCook * Capellini With Fondu De Tomatoes Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 98 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 3 cloves garlic thinly sliced lengthwise 2 pounds very ripe vine-ripened tomatoes -- coarsely chopped and all the juices included Salt -preferably the coarse variety -- to taste 1 tablespoon finely chopped fresh basil -- up to 2 1 tablespoon finely chopped fresh flat-leaf parsley -- up to 2 1 tablespoon thinly sliced scallion greens -- up to 2 Freshly ground black pepper -- to taste 12 ounces capellini or spaghettini -- or other thin pasta Makes 4 main-course or 6 to 8 pasta-course servings Save your juiciest vine-ripened tomatoes for this classic Provencal dish, in which tomatoes are literally melted in a pan with hot olive oil for a few minutes, then tossed with thin noodles. A naturally chunky sauce with lots of flavorful brothlike tomato juice, the fondue can be tossed with any pasta of your choice and is also good spooned over rice, couscous, polenta, fresh vegetables or beans. Lots of crusty French bread will ensure that none of the delicious juices are left behind on the plate. In a large nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring. until golden, 2 to 3 minutes. Add the tomatoes and bring to a boil over high heat. Immediately remove the skillet from the heat and season with salt, stirring well to combine. Let the tomatoes soften in the skillet, uncovered, for 5 to 10 minutes, or until the tomatoes feel warm to the touch. Stir in the basil, parsley, scallion greens, and pepper. Meanwhile, in a large stockpot, cook the pasta in boiling salted water according to package directions until al dente. Drain and transfer to a large bowl. Add the tomato sauce and toss well to thoroughly combine. Serve at once. Per main-course serving: Calories 423, Protein 13 g, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 74 g, Dietary Fiber 4 g, Sodium 26 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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