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Quick Mediterranean Pasta by RudyMag

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  • Quick Mediterranean Pasta by RudyMag

    RudyMag - Posted January 24, 2004 01:12 PM

    This is quick and easy and great with a green leafy salad and some full-bodied red wine. Serves 2

    Quick Mediterranean Pasta

    1 Tbs oil from sun-dried tomatoes
    1 onion, peeled and chopped
    2 garlic cloves, crushed
    1 3/4 cups canned tomatoes
    8 sun-dried tomatoes in oil, drained
    3/4 cup canned artichoke hearts
    1/3 cup black olives
    8 oz penne or rigatoni
    fresh basil leaves
    fresh Parmesan chees cut into slivers

    Start the water to boil for the pasta. Meanwhile, heat the oil in a saucepan and add the onion. Cover and cook gently for 8 minutes or until tender but not brown. Stir in the garlic and cook for 1 or 2 more minutes.

    Add the tomatoes with juice, breaking them up with a wooden spoon. Chop the sun-dried tomatoes and add to the pan. Simmer for about 10 to 15 minutes until the liquid has evaporated. Meanwhile, drain and slice the artichoke hearts and add to the sauce along with the olives. Salt and pepper to your taste.

    Add the pasta to the boiling water to bubble away for about 8 minutes uncovered. Drain the pasta, return it to the pan and season with some salt; then add the sauce and stir so that all the pasta gets coated.

    Tear the basil over the pasta, then serve topped with slivers of parmesan.

    I doubled this recipe for my family and the boys chowed! There were no leftovers.

    From Vegetarian Fast Food
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