Pasta with Sauce Veracruz

Pasta with Sauce Veracruz Ingredients

4 lg Garlic cloves; unpeeled	coarsely ground
2 lg Yellow onions	2 ts Coriander seeds; toasted
2 md Carrots	coarsely ground
4 To 6 fresh New Mexican green	2 tb Small capers
2 lg Red sweet peppers	1/4 c Tequila; reposado or anejo
2 lb Ripe Roma tomatoes	1 ts Vanilla extract
1 1/2 To 2 tb. olive oil	1 To 1 1/2 lbs. zucchini
1 1/2 To 2 c. rich chicken, beef	thinly sliced
1 c Sun-dried tomatoes*	Salt and pepper; to taste
2 ts Chopped fresh rosemary	12 oz Ziti, rigatoni, fettucine or
2 tb Chopped fresh sweet marjoram	2 tb Chopped fresh cilantro
2 tb Chopped fresh Italian	1/2 c Toasted pine nuts or walnuts
1 ts Cumin seeds; toasted	1/2 c Freshly grated Parmesan or

Instructions for Pasta with Sauce Veracruz

*Cut into very thin strips (soften in hot water if dry packed). **Cooked according to package directions. Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with some of the olive oil and place them on a well-oiled baking sheet. Bake at 450 F. until the skins are browned and the insides are softened. Remove vegetables from the oven as soon as theyre done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes. While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling, pour it over the sun-dried tomatoes, and let them stand. When the vegetables are cool, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers. Roughly chop the vegetables. Place chopped vegetables in a large skillet that has been coated with olive oil and heat, stirring often. Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until very flavorful. Add more stock if needed to thin the sauce. When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce, cooking just until brightly colored. Season with salt and pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese. Yield: 6 to 8 servings. Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood." From Madalene Hill and Gwen Barclays "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 39-40. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized

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