| 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.
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”