1,000 Vegetarian Recipes: pasta 2

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Two more pasta recipes from 1,000 Vegetarian Recipes:

 

Pasta With Olives, Garlic, And Pine Nuts

Pasta With Tomato And Eggplant Sauce

 

 

* Exported from MasterCook *

 

Pasta With Olives, Garlic, And Pine Nuts

 

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

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces pasta

2 tablespoons pine nuts -- (pignoli)

1 1/2 tablespoons extra virgin olive oil

2 cloves garlic -- minced

2 cups chopped tomatoes

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh basil

1/2 cup small pitted black olives -- halved

1/4 teaspoon salt -- or to taste

Freshly ground black pepper -- to taste

Shaved or grated Parmesan cheese -- (optional)

 

Makes: 6 1/2 cups; serves: 4 to 6

 

I used regular canned black olives for this recipe-no need for fancier

ones. Linguini was my pasta of choice, but ziti or any pasta will do.

 

1. Cook the pasta according to package directions.

 

2. While pasta is cooking, toast the pine nuts in a dry medium-sized

skillet over medium heat until partially browned, about 2 minutes. Remove

from skillet; set aside.

 

3. Heat the oil in the skillet used to cook the pine nuts. Add the

garlic; cook, stirring, 20 seconds. Add the tomatoes, parsley, and basil.

Cook, stirring, 5 minutes or until tomatoes are softened. Add the olives,

salt, and drained pasta; cook until heated through. Grind pepper over

pasta, and sprinkle with Parmesan, if desired. Add toasted pine nuts and

toss to combine.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pasta With Tomato And Eggplant Sauce

 

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

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 1/2 cups chopped onions

3 cloves garlic -- minced

4 cups diced eggplant -- (1/4-inch pieces)

14 1/4 ounces canned whole peeled tomatoes -- undrained

2/3 cup red wine

2 tablespoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary -- crumbled

1/4 teaspoon salt -- or to taste

1/8 teaspoon pepper

12 ounces dry pasta

(such as rigatoni or penne or the like)

 

Makes: 3 1/2 cups sauce; serves: 4 to 6

 

1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

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

the eggplant; cook, stirring, until softened, about 3 minutes.

 

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

spoon. Stir in the wine, tomato paste, sugar, oregano, thyme, rosemary,

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

minutes or until thickened, stirring occasionally.

 

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

with sauce or serve topped with sauce.

 

Variation: Use dry white wine or broth instead of the red wine.

 

Converted by MC_Buster.

 

 

 

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schuller