Name: Pasta with Saffron-Tomato Coconut Milk
Ingredients: 3 lg Tomatoes; 8 oz Fettucine or other pasta; 2 ts Vegetable oil; 1 Clove garlic; finely minced; 6 Saffron threads -or-; 1 pn Powdered saffron; 1/4 ts Grated lemon peel; 1 c Coconut milk ("lite" is OK); 1/4 ts Salt; Freshly ground black pepper; Fresh basil leaves

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	California	Pasta	4	Servings

INGREDIENTS

3	lg	Tomatoes
8	oz	Fettucine or other pasta
2	ts	Vegetable oil
1		Clove garlic; finely minced
6		Saffron threads -or-
1	pn	Powdered saffron
1/4	ts	Grated lemon peel
1	c	Coconut milk ("lite" is OK)
1/4	ts	Salt
		Freshly ground black pepper
		Fresh basil leaves

INSTRUCTIONS

submitted by: km@salata.com
Bring a pot of water to a boil (enough to cook the pasta). Before adding
the pasta, drop the tomatoes into the boiling water for a few seconds to
loosen skins. Remove tomatoes and set aside; put pasta into boiling water
and cook until tender. Drain thoroughly and keep hot while you prepare
sauce.
For sauce: Peel skins from tomatoes. Cut peeled tomatoes into wedges and
remove seeds. Discard skins and seeds. Chop tomatoes finely.
In a heavy skillet or saucepan, heat oil over moderately-high heat. Add
tomatoes, garlic and saffron to hot oil and stir constantly until most of
the liquid has evaporated and mixture is reduced by about half. Stir in
coconut milk and lemon peel, and season with salt and pepper. Simmer gently
a couple of minutes, until sauce is heated through and flavors have
blended.
Serve sauce ladled over hot pasta, garnished with a generous amount of
thinly sliced fresh basil. Pass peppermill separately at table, if desired.
Copyright 1995 Karen Mintzias, Redondo Beach, California USA
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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