| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 6 | Servings | |
INGREDIENTS
| 3 | lb | Tomatoes, peeled seeded |
| And chopped | ||
| 3 | T | Sun-dried tomatoes packed in |
| Oil, finely chopped | ||
| 2 | T | Oil from sun-dried tomatoes |
| 1 | T | Olive oil |
| 1/2 | lb | Pancetta or slab bacon |
| Diced | ||
| 1/4 | c | Parsley, finely chopped |
| Salt, if necessary |
INSTRUCTIONS
Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried tomatoes; set aside. Pour oils into a 9- by 13-inch baking dish; place in the oven to heat the oil, about 2 to 3 minutes. Add pancetta and return to the oven until pancetta starts to brown, tossing occasionally with a spatula, about 5 minutes. Stir in tomatoes. Bake 30 to 35 minutes, stirring occasionally, until tomatoes are cooked and form a sauce. Remove from oven; stir in parsley. Season with salt, if necessary. To serve: Cook 1 pound dried pasta, such as fusilli (spiral-shaped) in salted water, following package directions. Drain. Serve sauce over pasta and pass 1/3 cup freshly grated Parmesan cheese at table. Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 415.7mg
Potassium: 534mg
Carbohydrates: 10.7g
Fiber: 2.7g
Sugar: 6.1g
Protein: 2.2g