Egg Noodles with Tomato Broth And Basil

INGREDIENTS

INSTRUCTIONS

* Note: Tagliarini, fettucine, or tagliatelle can be used for this dish.
Place the tomatoes in a bowl with 1 teaspoon salt, pinch of pepper,
vinegar, garlic, and olive oil, and let marinate for at least 1/2 hour.
Remove the garlic, and discard. Puree one-third of the tomato mixture in a
food processor, and press the puree through a strainer to extract as much
liquid as possible. Discard the solids. Meanwhile, bring a large pot of
salted water to a boil over high heat, and have a large bowl of ice water
ready for the vegetables. Add the fava beans to the boiling water, and
blanch for 40 seconds. Remove with a slotted spoon, and transfer to the ice
water. When the beans are completely cool, remove from the ice water, and
peel off the loose outer skins. Add the haricots verts to the boiling
water, and blanch for 1 minute. Remove with a slotted spoon, and transfer
to the ice water. When the haricots verts are completely cool, drain well,
and set aside with the fava beans. Bring a large pot of salted water to a
boil over high heat. Add the tagliarini, and cook until al dente, about 8
minutes. Drain noodles in a colander, and rinse with cold water to stop the
cooking. Toss tomato broth, remaining chopped tomatoes, fava beans,
haricots verts, tagliarini, and basil together in a bowl. Adjust
seasonings, and serve immediately. Makes 4 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 157 Calories (kcal); 14g Total Fat; (75% calories from fat);
2g Protein; 8g Carbohydrate; 0mg Cholesterol; 547mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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