The roasted tomatoes and their juice bring sweetness and intensity to this summer pasta. We like the flavor of Roma (plum) tomatoes and use them for this recipe. The tomatoes hold well, so you can roast them a day in advance, but dont try to hurry the roasting if youre running late. Instead, substitute sun-dried tomatoes. Garlic Bread Crumbs are a delicious addition. Set a large pot of water on the stove to boil. Cut the zucchini in half lengthwise and slice it diagonally into 1/2-inch thick pieces. (If youre using scalloped summer squash, such as sunburst or pattypan, cut it in half through the stem end and slice into 1/2-inch thick wedges.) Cut the roasted tomatoes in quarters or large pieces and reserve their juice for the sauce. Heat 2 tablespoon of the olive oil in a large skillet and add the squash, garlic, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium-high heat for about 2 to 3 minutes, just long enough to heat the squash through, then add the wine and cook for another minute, until the pan is nearly dry. Add the remaining olive oil, the tomatoes and their juice, 1/4 teaspoon salt, and the hot pepper flakes. When the water is boiling, add 1 teaspoon salt. Add the tagliarini and cook until just tender. Before you drain the pasta, add 1/4 cup of the cooking water to the saute pan (this will make the sauce juicier). Immediately drain the pasta, then add it to the tomatoes and squash along with the pine nuts and basil. Reduce the heat, toss well, and add salt and pepper to taste. Sprinkle with Parmesan and bread crumbs and serve immediately. Serves 2 to 4. Roasted Tomatoes Preheat the oven to 250 degrees. Core the tomatoes and cut them in half crosswise. Squeeze them gently to drain their juice and remove the seeds. Place the tomatoes cut side down on a lightly oiled baking sheet. Roast for 2 hours, until the tomatoes are very shrunken. As they slowly roast, their flesh will shrink and the skin will shrivel, but they should not brown or burn. Use them immediately or refrigerate in a sealed container. Makes 1 cup. Tips: Line the baking sheet with parchment paper to keep the juice of the tomatoes from cooking onto the pan. We use this technique for roasting peppers as well; it makes cleaning the pan very easy. Garlic Bread Crumbs: Crispy Bread crumbs add unexpected texture and garlic flavor to many of our favorite pastas. We make ours with French baguettes or sourdough breads, but almost any bread will do. We use about 1/2 cup bread crumbs for four servings of pasta or for a gratin. This simple recipe leaves the garlic decision to you, so use as much or as little as you like. Bread crumbs hold indefinitely in the freezer, though they will need to be crisped before using. Preheat the oven to 325 degrees. Peel and finely chop the garlic and add to the olive oil. Thinly slice the bread and brush it on one side with the garlic oil. Lay the brushed slices on a baking sheet and bake for about 10 minutes, until they are very crisp and golden. Set aside to cool. Break up the slices with your hands, then grind in a food processor or blender, leaving the texture a little coarse. Copyright Annie Somerville, author of Fields of Green (Bantam). NOTES : Vegetarian cooking doesnt have to be bland and uninteresting. Annie Somerville, author of Fields of Greens (Bantam) and chef at Greens, a well-known San Francisco vegetarian restaurant, share some recipes that pay extra attention to flavor, color, and texture--the three important things to remember when you are cooking for people who are giving up meat or cutting down on it. Recipe by: Good Morning America
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|Serving Size: 1 Serving (1548g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1460 (100%)|
|Amt Per Serving||% DV|
|Total Fat 162.2g||216 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 77.8g|
|Polyunsanturated Fat 53.6g|
|Cholesterol 0mg||0 %|
|Sodium 157.6mg||5 %|
|Potassium 64.7mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.4g|
|Protein 0.7g||1 %|
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Calories per serving: 1460
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