Pasta With Sauce Veracruz

Recipe Ingredients

4 teaspoons	20ml	Garlic cloves - unpeeled (large)
2 teaspoons	10ml	Yellow onions (large)
2 teaspoons	10ml	Carrots (medium)
4		Fresh new mexican green - chiles, up to 6
2		Red sweet peppers (large)
2 lbs	908g / 32oz	Ripe roma tomatoes
1 1/2 tablespoons	22ml	Olive oil - up to 2
1 1/2 cups	93g / 3.3oz	Rich chicken - beef, up to 2
		Vegetable stock
1 cup	62g / 2.2oz	Sun-dried tomatoes*
2 teaspoons	10ml	Chopped fresh rosemary
2 tablespoons	30ml	Chopped fresh sweet marjoram - or mild oregano
2 tablespoons	30ml	Chopped fresh italian - parsley
1 teaspoon	5ml	Cumin seeds - toasted
		Coarsely ground
2 teaspoons	10ml	Coriander seeds - toasted
		Coarsely ground
2 tablespoons	30ml	Small capers
1/4 cup	59ml	Tequila - reposado or anejo

Recipe Instructions

1 teaspoon vanilla extract

1 1/2 lbs. zucchini -- - thinly sliced, up

-- to 1

salt and pepper -- to taste

12 ounces ziti -- rigatoni, fettucine

-- or

2 tablespoons chopped fresh cilantro

1/2 cup toasted pine nuts or walnuts

1/2 cup freshly grated parmesan or -- romano cheese

-- (opt'l

*Cut into very thin strips (soften in hot water if dry packed).

**Cooked according to package 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 F. 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 1 1/2 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.

Yield: 6 to 8 servings.

Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 39-40.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD147

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