Tagliarini With Roasted Tomatoes and Golden Zucchini Recipe

Tagliarini With Roasted Tomatoes and Golden Zucchini Recipe

Ingredients:

1/2 lb of zucchini (golden) or squash (summer)
3 Tbsps EVOO
3 pcs cloves of garlic; chopped finely
Pepper and salt
1/4 c of dry wine (white)
1/2 tsp flakes of pepper (hot)
1/2 lb tagliarini (fresh)
15 pcs of basil (fresh, 1/3 c if sliced); bundled & sliced thinly
2 Tbsps of nuts (pine); toasted
Cheese (Parmesan); grated
1/2 c of garlic breadcrumbs (see below)
1 lb of tomatoes (plum or Roma); cored & halved crosswise (see below)
EVOO
Garlic (for crumbs)
Sourdough-bread or baguette (French)

Instructions:

To roast tomatoes, first preheat oven (250 deg F). Squeeze tomatoes gently so juice is drained then remove seeds.

Next, place tomatoes cut-side facing down onto lightly greased thin sheet. For two hrs, roast ’til tomatoes shrink but not burned or brown.

Immediately use or chill in refrigerator inside tightly-sealed container. This makes about a cup. Remember to line thin sheet w/ wax pepper so juice will not cook on pan. Prepare garlic breadcrumbs.

For breadcrumbs, preheat oven (325 deg F). Peel then chop garlic finely and put in to olive oil.

Sliced bread thinly then brush on 1 side w/ garlic-oil. Lay brushed-slices onto thin sheet then bake 10 mins or ’til golden and crisp.

Set it aside so it cools. Break slices up w/ your hand and grind inside blender or food-processor. Texture must be fine but a bit coarse.

Meanwhile, set big pot filled with water onto stove for it to boil. Halve zucchini lengthwise then diagonally slice to 1/2-inch-thick pcs.

If squash is being used, cut to half thru ends of stem then slice to 1/2-inch-thick wedges. Then, cut tomatoes roasted earlier into large pcs or quarters then reserve juice can be used for sauce.

In large heavy skillet, heat two Tbsps olive oil, add squash, 1/4 tsp salt, pepper and garlic. Saute on mid-high stove heat about 2-3 mins, so squash is thoroughly heated.

Add wine then cook 1 minute more ’til pan becomes nearly dried. Add rest of olive oil, tomatoes along w/ juice, flakes of pepper and 1/4 tsp salt.

When water has boiled, add a tsp of salt. Put in tagliarini then cook ’til tender enough.

Before pasta is drained, add one-fourth cup cooking hot water into pan. Drain pasta immediately; add into squash and tomatoes along w/ basil and nuts.

Lower heat and toss thoroughly. Season w/ pepper and salt. Sprinkle w/ cheese and breadcrumbs. Serve it immediately. Makes 2 – 4 servings.
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