Side Pannel
Dorothy's Mostaccioli Vegetarian Pasta with W
Dorothy's Mostaccioli Vegetarian Pasta with W
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Tomatoes, Pasta, Nuts
Ingredients List
- ------------------------VEGETARIAN PASTA /W WALNUTS------------------------
Directions
THE SAUCE
3 Onions, yellow; chopped
2 Shallots; chopped
3 Garlic cloves; chopped
1/2 c Oil, Olive
3 tb Oil, Pepper Sherry *
1/2 Walnuts; coarsely chopped
2 ts Oregano, dried
1/3 c Basil leaves
- sliced in fine ribbons
- Save the top centers
- (florets) of the basil
- for garnish
28 oz Tomatoes, crushed
- (canned)
1 c Wine, Burgundy
1/2 Bell Pepper, red
- julienne cut
3 Zucchini, baby size
- julienne cut
Pepper, Red Crushed flakes
Salt
THE PASTA
3 c Mostaccioli
- (macaroni)
THE TOPPING
Cheese, Mozzarella
- Shredded
Basil leaves; for garnish
> Directions <
Cook the pasta according to package directions.
In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper
Oil. Add and Saute the Oregano, Onions and Shallots until almost
translucent before adding the garlic and walnuts. Add the walnuts and
garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes
and Burgundy wine and Basil. Cook slowly over a low heat, uncovered.
In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute.
Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set
aside. The Red Peppers and Zucchini will maintain their pretty coloring by
cooking "al dente" in the microwave.
When the tomato sauce has been reduced and is the consistency desired, add
the Red Peppers and Zucchini.
Heat the Broiler.
Drain the cooked pasta. (Because water can cling to the insides of these
little "macaroni pipes", I give the pasta a few spins in my Lettuce
Spinner.) Add the pasta to the tomato sauce and toss.
Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.
Transfer the Pasta and Sauce to a oven proof serving dish. Liberally,
sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place
under the broiler until the cheese melts. Remove from the oven and garnish
with the Basil florets and leaves.
> Notes and Credits <
* Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. *
($4.50 for a 6 oz bottle )
3 Onions, yellow; chopped
2 Shallots; chopped
3 Garlic cloves; chopped
1/2 c Oil, Olive
3 tb Oil, Pepper Sherry *
1/2 Walnuts; coarsely chopped
2 ts Oregano, dried
1/3 c Basil leaves
- sliced in fine ribbons
- Save the top centers
- (florets) of the basil
- for garnish
28 oz Tomatoes, crushed
- (canned)
1 c Wine, Burgundy
1/2 Bell Pepper, red
- julienne cut
3 Zucchini, baby size
- julienne cut
Pepper, Red Crushed flakes
Salt
THE PASTA
3 c Mostaccioli
- (macaroni)
THE TOPPING
Cheese, Mozzarella
- Shredded
Basil leaves; for garnish
> Directions <
Cook the pasta according to package directions.
In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper
Oil. Add and Saute the Oregano, Onions and Shallots until almost
translucent before adding the garlic and walnuts. Add the walnuts and
garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes
and Burgundy wine and Basil. Cook slowly over a low heat, uncovered.
In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute.
Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set
aside. The Red Peppers and Zucchini will maintain their pretty coloring by
cooking "al dente" in the microwave.
When the tomato sauce has been reduced and is the consistency desired, add
the Red Peppers and Zucchini.
Heat the Broiler.
Drain the cooked pasta. (Because water can cling to the insides of these
little "macaroni pipes", I give the pasta a few spins in my Lettuce
Spinner.) Add the pasta to the tomato sauce and toss.
Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.
Transfer the Pasta and Sauce to a oven proof serving dish. Liberally,
sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place
under the broiler until the cheese melts. Remove from the oven and garnish
with the Basil florets and leaves.
> Notes and Credits <
* Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. *
($4.50 for a 6 oz bottle )
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