| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 8 |
md |
Tomatoes |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Sliced roasted red peppers |
| 1/2 |
c |
Kalamata olives; pitted and sliced |
| 2 |
tb |
Capers; drained |
| 1/3 |
c |
Finely chopped fresh basil |
| 2 |
ts |
Salt |
| 12 |
oz |
Dry capellini; (angle hair) |
|
|
Fresh basil |
|
|
Cut into thin strips for garnish |
|
|
Grated Parmesan cheese; (optional) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
This simple, savory pasta dish by chef Genee Wilner was the big crowd
pleaser when Jim Carrey's star was being set into Hollywood
Boulevard's Walk of Fame.
Bring large pot of water to a boil. Peel, seed and dice tomatoes,
saving juice. Set aside in medium bowl.
In medium saucepan, heat oil over medium heat. Add garlic and cook,
stirring often, 30 seconds. Add tomatoes with reserved juice and
simmer 10 minutes. Add red peppers, olives and capers, and simmer 15
minutes more. Add basil during last 5 minutes of cooking.
When water boils, add salt and pasta, stirring to prevent sticking.
Cook until just tender, about 5 to 7 minutes. Drain well and transfer
to shallow serving bowl. Spoon tomato mixture over capellini and toss
briefly. Garnish with thinly sliced basil and cheese. Serve hot.
PER SERVING: 223 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT. FAT); 38G
CARB.; 0 CHOL.; 124MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 32
Converted by MM_Buster v2.0l.
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