INGREDIENTS

INSTRUCTIONS

The roasted tomatoes and their juice bring sweetness and intensity to
this summer pasta. We like the flavor of Roma (plum) tomatoes and use
them for this recipe. The tomatoes hold well, so you can roast them a
day in advance, but don't try to hurry the roasting if you're running
late. Instead, substitute sun-dried tomatoes. Garlic Bread Crumbs are
a delicious addition.  Set a large pot of water on the stove to boil.
Cut the zucchini in  half lengthwise and slice it diagonally into
1/2-inch thick pieces.  (If you're using scalloped summer squash, such
as sunburst or  pattypan, cut it in half through the stem end and slice
into 1/2-inch  thick wedges.) Cut the roasted tomatoes in quarters or
large pieces  and reserve their juice for the sauce. Heat 2 tablespoon
of the olive  oil in a large skillet and add the squash, garlic, 1/4
teaspoon salt,  and a few pinches of pepper. Saute' over medium-high
heat for about 2  to 3 minutes, just long enough to heat the squash
through, then add  the wine and cook for another minute, until the pan
is nearly dry.  Add the remaining olive oil, the tomatoes and their
juice, 1/4  teaspoon salt, and the hot pepper flakes.  When the water
is boiling, add 1 teaspoon salt. Add the tagliarini  and cook until
just tender. Before you drain the pasta, add 1/4 cup  of the cooking
water to the saute' pan (this will make the sauce  juicier).
Immediately drain the pasta, then add it to the tomatoes  and squash
along with the pine nuts and basil. Reduce the heat, toss  well, and
add salt and pepper to taste. Sprinkle with Parmesan and  bread crumbs
and serve immediately. Serves 2 to 4.  Roasted Tomatoes  Preheat the
oven to 250 degrees. Core the tomatoes and cut them in  half crosswise.
Squeeze them gently to drain their juice and remove  the seeds. Place
the tomatoes cut side down on a lightly oiled baking  sheet. Roast for
2 hours, until the tomatoes are very shrunken. As  they slowly roast,
their flesh will shrink and the skin will shrivel,  but they should not
brown or burn. Use them immediately or  refrigerate in a sealed
container. Makes 1 cup. Tips: Line the baking  sheet with parchment
paper to keep the juice of the tomatoes from  cooking onto the pan. We
use this technique for roasting peppers as  well; it makes cleaning the
pan very easy.  Garlic Bread Crumbs:  Crispy Bread crumbs add
unexpected texture and garlic flavor to many  of our favorite pastas.
We make ours with French baguettes or  sourdough breads, but almost any
bread will do. We use about 1/2 cup  bread crumbs for four servings of
pasta or for a gratin. This simple  recipe leaves the garlic decision
to you, so use as much or as little  as you like. Bread crumbs hold
indefinitely in the freezer, though  they will need to be crisped
before using.  Preheat the oven to 325 degrees. Peel and finely chop
the garlic and  add to the olive oil. Thinly slice the bread and brush
it on one side  with the garlic oil. Lay the brushed slices on a baking
sheet and  bake for about 10 minutes, until they are very crisp and
golden. Set  aside to cool. Break up the slices with your hands, then
grind in a  food processor or blender, leaving the texture a little
coarse.  Copyright Annie Somerville, author of Fields of Green
(Bantam).  Converted by MC_Buster.  NOTES : Vegetarian cooking doesn't
have to be bland and uninteresting.  Annie Somerville, author of Fields
of Greens (Bantam) and chef at  Greens, a well-known San Francisco
vegetarian restaurant, share some  recipes that pay extra attention to
flavor, color, and texture--the  three important things to remember
when you are cooking for people  who are giving up meat or cutting down
on it.  Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2257
Calories From Fat: 622
Total Fat: 71.3g
Cholesterol: 149.7mg
Sodium: 6096.6mg
Potassium: 2171.8mg
Carbohydrates: 271.1g
Fiber: 23.3g
Sugar: 22.9g
Protein: 130.1g