Pasta With Sauce Veracruz

When God created the world, Genesis 1:27 tells us that He “created man in His own image, in the image of God He created him; male and female He created them.” We have been created with gender distinction, but not race distinction. We are all in the human race. And unlike the rest of creation, all humans have been made in God’s image. To elevate animals above humans or to elevate one skin tone above another, reveals a failure to understand and appreciate the intrinsic God-given value of all human beings.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy	Veracruz	Companion, Harned 1995, Main dish, Pasta, Sauces	1	Batch

INGREDIENTS

4		Garlic cloves, unpeeled
2		Yellow onions
2		Carrots
4		To 6 fresh New Mexican green
		chiles
2		Red sweet peppers
2	lb	Ripe Roma tomatoes
1 1/2		To 2 tb. olive oil
1 1/2		To 2 c. rich chicken, beef
		or vegetable stock
1	c	Sun-dried tomatoes*
2	t	Chopped fresh rosemary
2	T	Chopped fresh sweet marjoram
		or mild oregano
2	T	Chopped fresh Italian
		parsley
1	t	Cumin seeds, toasted
		coarsely ground
2	t	Coriander seeds, toasted
		coarsely ground
2	T	Small capers
1/4	c	Tequila, reposado or anejo
		type
1	t	Vanilla extract
1		To 1 1/2 lbs. zucchini
		thinly sliced
		Salt and pepper, to taste
12	oz	Ziti, rigatoni fettucine or
		linguine**
2	T	Chopped fresh cilantro
1/2	c	Toasted pine nuts or walnuts
1/2	c	Freshly grated Parmesan or
		Romano cheese opt'l.

INSTRUCTIONS

Cut into very thin strips (soften in hot water if dry packed).
**Cooked according to package directions.  Wash the fresh vegetables
and pat dry.  Do not peel or cut. Rub them  with some of the olive oil
and place them on a well-oiled baking  sheet. Bake at 450 F. until the
skins are browned and the insides are  softened. Remove vegetables from
the oven as soon as they're done,  letting the rest cook as long as
needed; the onions and garlic will  require 30 to 40 minutes.  While
the vegetables are roasting, heat 1 1/2 cups of the stock to  boiling,
pour it over the sun-dried tomatoes, and let them stand.  When the
vegetables are cool, squeeze the garlic cloves from their  skins,
remove the skin from the onions and peppers, and seed and core  the
peppers. Roughly chop the vegetables.  Place chopped vegetables in a
large skillet that has been coated with  olive oil and heat, stirring
often. Add the sun-dried tomatoes and  their soaking liquid, rosemary,
sweet marjoram (or oregano), parsley,  cumin, coriander, capers and
tequila.  Bring to a boil, reduce heat,  and simmer for 10 to 15
minutes, or until very flavorful. Add more  stock if needed to thin the
sauce.  When nearly ready to serve, add  vanilla extract and sliced
zucchini to the sauce, cooking just until  brightly colored. Season
with salt and pepper. Serve over the pasta,  tossing lightly; garnish
with cilantro, nuts and grated cheese.  Yield: 6 to 8 servings.  Hill
and Barclay write: "Vanilla is the secret ingredient in this
cross-cultural sauce, which is also delicious served with grilled or
roasted meats, poultry or seafood."  From Madalene Hill and Gwen
Barclay's "Vanilla: From an Orchid Comes  a Bean with a Rich, Versatile
Flavor..." article in "The Herb  Companion." Dec. 1995/Jan. 1996, Vol.
8, No. 2.  Pp. 39-40.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 820 Calories From Fat: 514 Total Fat: 59.2g Cholesterol: 44mg Sodium: 1651.4mg Potassium: 2951.2mg Carbohydrates: 52.5g Fiber: 15.3g Sugar: 13.1g Protein: 30.4g