VEGAN: Gratin Of Macaroni Tomatoes, Basil, And Olives

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* Exported from MasterCook *

 

Gratin Of Macaroni Tomatoes, Basil, And Olives

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces elbow macaroni

1 pound fresh plum tomatoes -- coarsely chopped

15 ounces canned red kidney beans -- drained and rinsed

OR 1 1/2 cups cooked -- (optional)

3/4 cup pitted kalamata or gaeta olives -- coarsely chopped

OR other good quality black olives

3 tablespoons extra-virgin olive oil

1/2 cup shredded fresh basil

3 large garlic clove -- finely chopped

Salt and freshly ground black pepper -- to taste

1 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

3/4 cup plain dry bread crumbs

***OPTIONAL GARNISH***

Fresh basil leaves

Black olives

 

MAKES 4 TO 6 MAIN-COURSE OR 8 SIDE-DISH SERVINGS

 

This hearty gratin from Provence seems to borrow a bit of technique from

southwestern France, where the crust of the famous bean and meat casserole

known as cassoulet is similarly broken into the dish, then " crusted over "

again. Indeed, for extra protein, I often add a can of drained and rinsed

red kidney beans before baking.

 

Preheat the oven to 400F (205C). In a medium stockpot filled with boiling

salted water, slightly undercook the macaroni according to package

directions. Drain in a colander.

 

Transfer the drained macaroni to a medium bowl. Add the tomatoes, beans

(if using), olives, half the oil, shredded basil, garlic, salt, and pepper;

toss well to combine.

 

Lightly oil a 12-inch gratin or 11 x 8-inch flameproof baking

dish. Arrange the macaroni mixture in the dish. Pour in the broth and

sprinkle 1/2 cup of the bread crumbs evenly over the top. Drizzle with the

remaining oil. Bake for 20 to 25 minutes, or until the top is golden brown

and crusty. Remove the gratin from the oven. Set the oven to broil.

 

With a large spoon, break through the crust and toss the mixture gently

several times to combine. Flatten the top slightly with the back of the

spoon, then sprinkle with the remaining bread crumbs. Place on a rack so

that the top of the gratin is 4 to 6 inches from the heating

element. Broil until the top is lightly browned, 2 to 3 minutes. Serve

hot, garnished with fresh basil leaves and olives, if desired.

 

Advance Preparation: The finished gratin can be refrigerated for up to

twenty-four hours, but the bread crumb topping will have lost much of its

crunch. Reheat in a low oven.

 

PER MAIN-COURSE SERVING: Calories 592 • Protein 15g - Total Fat 25g

Saturated Fat 2g • Cholesterol 0mg - Carbohydrate 77g Dietary Fiber 5g •

Sodium 992mg

 

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