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1995-09-27
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Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes
From: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)
Subject: VEGAN: Garlic Pasta (Re: RE: Wonderful Garlic!)
Message-ID: <theikkinen.242.0@marvin.ag.uidaho.edu>
Organization: College of Agriculture, University of Idaho
References: <CMMCBy.8zt@freenet.carleton.ca> <2mips7$ere@inxs.concert.net>
Date: Tue, 22 Mar 1994 19:08:35 GMT
Archive-Name: vegan/garlic-pasta
Here are two garlic pasta recipes. I've made the first one, and it was
delicious! Sorry I lost the sources - I got them from the Usenet news about
a year ago.
------------------------------------------------
Roasted Red Pepper Sauce
------------------------------------------------
Source: lost
7.000 lrg red bell peppers
3.000 ea garlic heads
8.000 oz tomatoes
1.000 tbsp red wine
1.000 tsp salt
1.000 ea black pepper
1.000 ea cayenne
Roast peppers by placing them under your broiler until completely
black and charred. Place in a brown paper bag for a couple of
minutes, them remove them one by one, rub off the black charred
skin. Seed and tear into a few pieces. If possible, save the
pepper juices.
Bake garlic at 350x for almost an hour, until the cloves are soft
and mushy, and the skins peel off easily. Put half the peppers
and all the garlic in the blender with tomatoes. Liquefy. Add
remaining peppers. Season with red wine to basalmic vinegar,
salt, pepper and cayenne. Whir for a few seconds more.
Serve over pasta, on crostini, grilled eggplant.
Roasted Garlic Pasta
Source: lost
Serves: 4
2.000 ea heads of garlic
8.000 oz radiatore pasta
2.000 tsp olive oil
1.000 med onion, chopped
1.000 med red bell pepper, 1-inch pieces
2.000 cup steamed asparagus, 1-inch pieces
4.000 oz tomato sauce
2.000 cup tomatoes, chopped
4.000 tbsp fresh basil
0.125 tsp salt
0.250 tsp black pepper
4.000 tbsp parmesan cheese
Cut heads of garlic so all cloves are exposed. Wrap in foil and
bake for 40 minutes at 350x. Squeeze the cloves to extract the
softened garlic. Chop the garlic into a smooth paste. Set
aside.
Cook pasta.
Heat olive oil in a saute pan on high heat. Add the onions and
saute for 2 minutes. Add the red pepper and reduce heat to
medium high. Saute for 5 minutes. Add the garlic paste,
asparagus, and tomato sauce. Saute for 2 minutes. Add the
tomatoes, salt, pepper, and half the basil. Mix thoroughly with
the pasta. Garnish with grated cheese, remaining basil, and a
sprig of basil leaves.