INGREDIENTS

INSTRUCTIONS

ROASTED TOMATOES
GARLIC BREAD CRUMBS
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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