Dorothy's Mostaccioli Vegetarian Pasta with Walnuts
Yield
4 servingsPrep
25 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 3 | each |
onions
yellow, chopped |
|
| 2 | each |
shallots
chopped |
*
|
| 3 | each |
garlic cloves
chopped |
|
| ½ | cup |
vegetable oil
olive |
|
| 3 | tablespoons |
vegetable oil
pepper sherry |
|
| 1 | x |
walnuts
coarsely chopped |
*
|
| 2 | teaspoons |
oregano
dried |
|
| ⅓ | cup |
basil
sliced in fine ribbons, save the top centers (florets) of the basil for garnish |
*
|
| 28 | ounces |
tomatoes
crushed |
|
| 1 | cup |
wine
burgundy |
*
|
| ½ | each |
sweet red bell peppers
red, julienne cut |
|
| 3 | each |
zucchini
baby size, julienne cut |
|
| 1 | x |
red pepper flakes
red crushed flakes |
*
|
| 1 | x |
salt
|
*
|
| The pasta | |||
| 3 | cups |
mostaccioli
|
* |
| The topping | |||
| 1 | x |
cheese
mozzarella, shredded |
*
|
| 1 | x |
basil
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The sauce | |||
| 3 | each |
onions
yellow, chopped |
|
| 2 | each |
shallots
chopped |
*
|
| 3 | each |
garlic cloves
chopped |
|
| 118 | ml |
vegetable oil
olive |
|
| 45 | ml |
vegetable oil
pepper sherry |
|
| 1 | x |
walnuts
coarsely chopped |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 79 | ml |
basil
sliced in fine ribbons, save the top centers (florets) of the basil for garnish |
*
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 237 | ml |
wine
burgundy |
*
|
| 0.5 | each |
sweet red bell peppers
red, julienne cut |
|
| 3 | each |
zucchini
baby size, julienne cut |
|
| 1 | x |
red pepper flakes
red crushed flakes |
*
|
| 1 | x |
salt
|
*
|
| The pasta | |||
| 7.1E+2 | ml |
mostaccioli
|
* |
| The topping | |||
| 1 | x |
cheese
mozzarella, shredded |
*
|
| 1 | x |
basil
for garnish |
*
|
Directions
Cook the pasta according to package directions.
In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil.
Add and Sauté the Oregano, Onions and Shallots until almost translucent before adding the garlic and walnuts.
Add the walnuts and garlic.
Saute, without letting the garlic brown.
Add the crushed Tomatoes and Burgundy wine and Basil.
Cook slowly over a low heat, uncovered.
In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute.
Set aside.
Cover and cook the julienned Zucchini for 2 to 3 minutes.
Set aside.
The Red Peppers and Zucchini will maintain their pretty coloring by cooking "al dente" in the microwave.
When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini.
Heat the Broiler.
Drain the cooked pasta.
(Because water can cling to the insides of these little "macaroni pipes", I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss.
Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.
Transfer the Pasta and Sauce to a oven proof serving dish.
Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture.
Place under the broiler until the cheese melts.
Remove from the oven and garnish with the Basil florets and leaves.
