Dorothy's mostaccioli vegetarian pasta with w

 
               DOROTHY'S MOSTACCIOLI VEGETARIAN PASTA WITH W
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetarian
                 Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----VEGETARIAN PASTA /W
                         WALNUTS----------------
                         -----THE SAUCE-----
    3                    Onions, yellow -- chopped
    2                    Shallots -- chopped
    3                    Garlic cloves -- chopped
      1/2   c            Oil, Olive
    3       tb           Oil, Pepper Sherry *
      1/2                Walnuts -- coarsely chopped
    2       ts           Oregano, dried
      1/3   c            Basil leaves
                         - sliced in fine ribbons
                         - Save the top centers
                         - (florets) of the basil
                         - for garnish
   28       oz           Tomatoes, crushed
                         - (canned)
    1       c            Wine, Burgundy
      1/2                Bell Pepper, red
                         - julienne cut
    3                    Zucchini, baby size
                         - julienne cut
                         Pepper, Red Crushed flakes
                         Salt
                         -----THE PASTA-----
    3       c            Mostaccioli
                         - (macaroni)
                         -----THE TOPPING-----
                         Cheese, Mozzarella
                         - Shredded
                         Basil leaves -- for garnish
 
   ÿÿÿÿÿÿÿÿÿ > Directions <
   ÿÿÿÿÿÿÿÿ  
   Cook the pasta according to package directions.
   
   In a large skillet or sauce pan: Heat the Olive Oil
   and the Sherry Pepper Oil. Add and Saute the Oregano,
   Onions and Shallots until almost translucent before
   adding the garlic and walnuts. Add the walnuts and
   garlic. Saute, without letting the garlic brown. Add
   the crushed Tomatoes and Burgundy wine and Basil. Cook
   slowly over a low heat, uncovered.
   
   In a microwave oven: Cover and cook the julienned Red
   Pepper for 1 minute. Set aside. Cover and cook the
   julienned Zucchini for 2 to 3 minutes. Set aside. The
   Red Peppers and Zucchini will maintain their pretty
   coloring by cooking "al dente" in the microwave.
   
   When the tomato sauce has been reduced and is the
   consistency desired, add the Red Peppers and Zucchini.
   
   Heat the Broiler.
   
   Drain the cooked pasta.  (Because water can cling to
   the insides of these little "macaroni pipes", I give
   the pasta a few spins in my Lettuce Spinner.)  Add the
   pasta to the tomato sauce and toss.
   
   Taste the sauce, adding salt and Crushed Red Pepper
   Flakes as desired.
   
   Transfer the Pasta and Sauce to a oven proof serving
   dish. Liberally, sprinkle shredded Mozzarella Cheese
   on top of the Pasta mixture. Place under the broiler
   until the cheese melts.  Remove from the oven and
   garnish with the Basil florets and leaves.
   
   ÿÿÿÿÿÿÿÿ Notes and Credits <
   ÿÿÿÿÿÿÿÿÿÿ* Pepper Sherry Oil from
   The Hot Pepper Jelly Company, Fort Bragg, CA. * ($4.50
   for a 6 oz bottle )
   
   Source:   [ created and shared by Dorothy Hair Davis
   3/94]
  
 
 
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