1,000 Vegetarian Recipes: pasta 1

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Two pasta recipes from 1,000 Vegetarian Recipes:

 

Pasta Puttanesca

Pasta With Olive Oil And Garlic

 

* Exported from MasterCook *

 

Pasta Puttanesca

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 190

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

1 cup chopped onions

3 cloves garlic -- minced

14 1/2 ounces canned whole peeled tomatoes -- undrained

1/2 cup water

1/4 cup tomato paste

1/3 cup chopped oil-marinated sun-dried tomatoes

1 1/2 teaspoons sugar

1/8 teaspoon red pepper flakes

5 3/4 ounces jarred pitted black olives -- drained and chopped

1/2 cup chopped fresh parsley

1 tablespoon chopped capers

8 ounces pasta -- up to 12

(spaghetti or thin spaghetti or linguine)

 

Makes: 3 1/2 cups sauce; serves: 3 to 4

 

I tested this recipe using 12 ounces of thin spaghetti, and although the

flavor was very good, I really like my pasta dishes saucier; so I reduced

the amount of pasta to 8 ounces. If you like your pasta less saucy, you

can serve this sauce on 12 ounces of pasta.

 

1. In a 2-quart saucepan, heat the oil over medium-high heat. Add the

onions and garlic; cook, stirring, until softened, about 2 minutes.

 

2. Add the whole tomatoes, with liquid, and break them up with the back of

a spoon. Stir in the water, tomato paste, sun-dried tomatoes, sugar, and

red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, 30

minutes or until thickened, stirring occasionally. Stir in the olives,

parsley, and capers; cook until heated through, 2 minutes longer.

 

3. Cook the pasta according to package directions; drain. Either toss

with sauce or serve topped with sauce.

 

Variation: Add 1/3 cup chopped fresh basil when you add the tomatoes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pasta With Olive Oil And Garlic

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 189

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

12 ounces long dry pasta

(such as spaghetti or linguini or fusilli

or angel hair)

2 tablespoons extra virgin olive oil

2 cloves garlic

put through a garlic press

1/4 teaspoon salt -- or to taste

Freshly ground black pepper -- to taste

Shaved or grated Parmesan cheese -- (optional)

 

Makes: 6 cups; serves: 4 to 6

 

This simple dish is a favorite among most real pasta lovers.

 

1. Cook the pasta according to package directions. Drain.

 

2. Heat the oil over medium-high heat. Add the garlic; cook, stirring, 30

seconds. Add drained pasta and toss. Add salt and pepper to taste.

 

3. Serve with Parmesan cheese, if desired.

 

Variation: Pasta with Broccoli and Garlic: Add 2 cups cooked broccoli

pieces to the garlic and oil. Saute until broccoli is heated through.

Toss with pasta.

 

Converted by MC_Buster.

 

 

 

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