Pasta Day: Conchiglie With Salsa Cruda Di Pomodoro

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* Exported from MasterCook *

 

Conchiglie With Salsa Cruda Di Pomodoro

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 3

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 large coarsely chopped tomatoes -- (4 to 5)

1 cup cooked chickpeas

1/4 cup chopped basil

sliced chiffonade-style -- see Helpful Hint

1/4 cup chopped fresh parsley

2 cloves garlic -- minced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

8 ounces conchiglie -- (medium shells)

OR orecchiette

1/4 cup freshly grated Parmesan cheese -- (optional)

 

Makes 4 servings

 

This dish features luscious vine-ripened tomatoes (called pomodoro in

Italian). Since it is an uncooked sauce, choose the best and brightest

tomatoes available.

 

Place the chopped tomatoes in a colander and let drain for about 1 minute,

stirring at least once. Transfer the tomatoes to a large serving bowl and

combine with all of the remaining ingredients except the pasta and

cheese. Let stand at room temperature until the pasta is ready.

 

In a large saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the shells in the boiling water, stir, and return to a

boil. Cook until al dente, 9 to 11 minutes, stirring occasionally. Drain

the pasta in a colander and shake well to remove the excess water.

 

Fold the shells into the tomato sauce and serve at once. If desired, offer

the Parmesan cheese as a condiment at the table.

 

Helpful Hint: To cut chiffonade-style, stack and roll the basil leaves into

a cigarlike shape. Slice the leaves widthwise, creating thin " ribbons. "

 

Per Serving: 276 Calories; 10g Protein; 5g Fat; 48g Carbohydrates; 0

Cholesterol; 308mg Sodium; 2g Fiber.

 

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