Pasta with Sauce Veracruz
Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.
Yield
8 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
garlic cloves
unpeeled |
*
|
| 2 | large |
onions
yellow |
|
| 2 | medium |
carrots
|
|
| 4 | each |
green chili peppers
New Mexican |
*
|
| 2 | large |
sweet red bell peppers
|
|
| 2 | pounds |
italian plum (roma) tomatoes
ripe |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
chicken broth
or beef or vegetable |
|
| 1 | cup |
sundried tomatoes
cut in thin strips |
|
| 2 | teaspoons |
rosemary leaves
fresh, chopped |
|
| 2 | tablespoons |
marjoram
sweet, chopped or mild oregano |
|
| 2 | tablespoons |
italian parsley
fresh, chopped |
|
| 1 | teaspoon |
cumin seeds
toasted, coarsely ground |
|
| 2 | teaspoons |
coriander seeds
toasted, coarsely ground |
|
| 2 | tablespoons |
capers
small |
|
| ¼ | cup |
tequila
reposado or anejo type |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pound |
zucchini
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 12 | ounces |
pasta, ziti
rigatoni, fettucine or linguine, cooked |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| ½ | cup |
pine nuts
toasted or walnuts |
|
| ½ | cup |
Parmesan cheese
or romano cheese, freshly grated, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
garlic cloves
unpeeled |
*
|
| 2 | large |
onions
yellow |
|
| 2 | medium |
carrots
|
|
| 4 | each |
green chili peppers
New Mexican |
*
|
| 2 | large |
sweet red bell peppers
|
|
| 907.2 | g |
italian plum (roma) tomatoes
ripe |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
chicken broth
or beef or vegetable |
|
| 237 | ml |
sundried tomatoes
cut in thin strips |
|
| 1E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 3E+1 | ml |
marjoram
sweet, chopped or mild oregano |
|
| 3E+1 | ml |
italian parsley
fresh, chopped |
|
| 5 | ml |
cumin seeds
toasted, coarsely ground |
|
| 1E+1 | ml |
coriander seeds
toasted, coarsely ground |
|
| 3E+1 | ml |
capers
small |
|
| 59 | ml |
tequila
reposado or anejo type |
* |
| 5 | ml |
vanilla extract
|
|
| 453.6 | g |
zucchini
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 346.8 | ml/g |
pasta, ziti
rigatoni, fettucine or linguine, cooked |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 118 | ml |
pine nuts
toasted or walnuts |
|
| 118 | ml |
Parmesan cheese
or romano cheese, freshly grated, optional |
|
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℉ (230℃) until the skins are browned and the insides are softened.
Remove vegetables from the oven as soon as they're 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 1½ 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.
