VEGETABLE RECIPE - 555
PENNE WITH BASIL, PLUM TOMATOES SALT CURED OLIVES
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Wash and dry basil leaves.
Place them in a food processor with garlic, olive oil and vinegar.
Process until smooth, 34 seconds.
Cook penne in boiling
water; drain.
Add basil mixture to penne.
Stir and keep warm on stove.
Slice
plum tomatoes lengthwise in 1/8 inch pieces.
Pit and slice olives.
Heat tomatoes and olives together in separate skillet.
Cook over medium heat 3 minutes.
Toss tomatoes and olives in with penne mixture.
Serve with freshly ground pepper and grated cheese.
VEGETABLE RECIPE - 556
ZITI WITH SUNDRIED
TOMATOES
WITH
MOZZARELLA
2 c. ziti
1 c. chopped tomatoes
1/4 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/4 tsp. oregano
8 oz. Mozzarella, diced
6 sundried tomatoes, minced
2 tbsp. chopped basil
Serves 4.
Cook pasta.
In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano.
Add pasta, Mozzarella, sundried tomatoes and basil.
Toss to blend.
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