Pasta Day: Penne With Tomatoes, Olives, Lemon, And Basil

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* Exported from MasterCook *

 

Penne With Tomatoes, Olives, Lemon, And Basil

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 454

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds ripe tomatoes

(1 or more varieties)

3 tablespoons finely diced shallot or onion

3 tablespoons torn basil leaves

1 tablespoon chopped parsley

20 Nicoise olives -- pitted and chopped

1 lemon -- Grated zest of

2 garlic cloves -- minced

2 pinches red pepper flakes

3 tablespoons extra virgin olive oil

Salt and freshly milled pepper

8 ounces penne or conchiglie or rigatoni

 

SERVES 2 TO 4

 

The tomatoes cook by the heat of the pasta which leaves them fresh but

fully aromatic. Peeling them is optional, but it makes their texture

silky. This summer dish couldn't be easier to make or give more in return

for such little effort.

 

Bring a large pot of water to a boil for the pasta. Plunge in the tomatoes

for 10 seconds, then peel, halve, gently squeeze out the seeds, and chop

into 1/2-inch pieces. Combine the tomatoes in a large bowl with the

shallot, basil, parsley, olives, lemon zest, garlic, pepper flakes, and

oil. (This sauce can sit for an hour before being used.) Add salt to the

boiling water and cook the pasta until al dente. Drain and add it to the

tomatoes. Toss gently with a wide rubber scraper. Divide among pasta

plates, season with pepper, and serve.

 

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