StirCrazy! Pasta al Greco

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* Exported from MasterCook *

 

Pasta al Greco

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup sun-dried tomatoes (1.5-oz)

2 tablespoons extra-virgin olive oil

1 large red onion -- sliced thin

6 large cloves garlic -- minced

Freshly ground black pepper -- to taste

18 kalamata olives -- (to 24) pitted, sliced

2 tablespoons capers -- (2-3)

3/4 pound short pasta -- cooked al dente

(fusilli or farfalle)

3/4 cup finely chopped fresh basil

3/4 cup finely chopped fresh parsley

1/2 cup crumbled feta cheese -- (see variation)

6 cups coarsely chopped arugula -- (6-8)

 

Cover the tomatoes with boiling water; set aside to soak until reconstituted.

Drain, reserving the soaking water. Cut the tomatoes into thin strips.

 

Set a wok over medium-high heat. Pour in 4 teaspoons of the oil and swirl it to

coat the pan. Add the onion and stir-fry for 2 to 3 minutes, until translucent.

Add the garlic and black pepper and stir-fry briefly.

 

Stir in the sun-dried tomatoes along with 6 to 8 tablespoons of the reserved

soaking water. Cover the wok, reduce the heat, and simmer for several minutes,

until the onion and tomatoes are tender. Stir in the olives and capers. Add the

pasta, the remaining 2 teaspoons oil, half the basil and parsley, and the feta;

toss well. Remove from the heat.

 

Line four plates with the arugula. Top with the pasta mixture. Serve

immediately, garnished with the remaining basil and parsley.

 

Variation: Press and lightly blanch or steam 6 ounces tofu; cool, then slice and

marinate in a mixture of 1 1/2 tablespoons fresh lemon juice and 1 tablespoon

umeboshi (plum) vinegar. Substitute for the feta.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 620 Calories; 18g Fat (25.6% calories

from fat); 22g Protein; 97g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol;

1468mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : This pasta dish is rich and hearty yet quick to put together. Serve it

with some crusty bread. Get a head start by soaking the tomatoes in advance;

once they're cool, refrigerate them until you're ready to cook. [Calories: 529;

Total fat: 19 g; Protein: 14 g; Carbohydrates: 69 g; Cholesterol: 25 g; Sodium:

1084mg]

 

Nutr. Assoc. : 5900 0 0 0 0 0 0 4363 0 0 0 0 49

 

 

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