GMA Recipe: Tagliarini with Roasted Tomatoes, Golden Zucchini, and Basil

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Tagliarini with Roasted Tomatoes, Golden Zucchini, and Basil
From Annie Somerville
1996

Vegetarian cooking doesn't 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.

Ingredients

1/2 lb. golden zucchini or summer squash

1 lb. roasted tomatoes

3 tbsps. extra-virgin olive oil

3 garlic cloves, finely chopped

salt and pepper

1/4 c. dry white wine

1/2 tsp. hot pepper flakes

1/2 lb. fresh tagliarini

2 tbsps. pine nuts, toasted

15 to 20 fresh basil leaves, bundled and thinly sliced, about 1/3 c.

grated Parmesan cheese

1/2 c. garlic bread crumbs

Roasted Tomatoes

Roma (plum) tomatoes roast particularly well because their flesh is dense and they're not very juicy. Since they hold well for up to a week, you may want to double the recipe and use the tomatoes in a variety of dishes.

1 lb. Roma (plum) tomatoes

extra-virgin olive oil

Directions

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 don't try to hurry the roasting if you're 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 you're 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 tbsps. of the olive oil in a large skillet and add the squash, garlic, 1/4 tsp. 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 tsp. salt, and the hot pepper flakes.

When the water is boiling, add 1 tsp. salt. Add the tagliarini and cook until just tender. Before you drain the pasta, add 1/4 c. 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

Directions

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

Ingredients

Garlic

extra-virgin olive oil

sourdough bread or French baguette

Directions

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 c. 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: New Vegetarian Recipes from the Celebrated Greens Restaurant (Bantam).