| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Tomatoes, peeled — seeded |
|
|
And chopped |
| 3 |
tb |
Sun-dried tomatoes packed in |
|
|
Oil — finely chopped |
| 2 |
tb |
Oil from sun-dried tomatoes |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Pancetta or slab bacon — |
|
|
Diced |
| 1/4 |
c |
Parsley — finely chopped |
|
|
Salt, if necessary |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried
tomatoes; set aside.
2. 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.
3. Bake 30 to 35 minutes, stirring occasionally, until tomatoes are cooked
and form a sauce.
4. Remove from oven; stir in parsley. Season with salt, if necessary.
5. 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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