Tuesday, October 23, 2007

Pasta with Tomatoes, Olives and Cheeses - Adapted from Bon Appetit

Start by boiling your favorite shaped pasta until it is just under-cooked. This will allow it to absorb some of the juice created without becoming overdone. Saute 3/4C chopped onion and 1 minced garlic clove in 3T olive oil. Add about 3C chopped plum tomatoes, 2T chopped fresh basil (in our view you can't use too much fresh basil), 1T crushed red pepper and bring to a boil. Then add 1C chicken stock. Return to the boil and continue heating until volume is reduced to about 3C. Toss the pasta with 3T olive oil and mix with the tomato mixture in an oven proof bowl. Mix in 1 1/4C grated Havarti cheese, 1/4C grated parmesan cheese, 1/3C shiced kalamata olives. Top with more chopped fresh basil. Place in a 375 F oven for 30 min. We served it with a tossed salad, garlic bread and a dry red wine. A very nice meat-free main course.



Post a Comment

<< Home