2 tbsp Olive oil
1 small Onion, thinly sliced
2 Cl Garlic, minced
1 lb Zucchini, cut in thin strips
1 medium Red pepper, cut in thin strips
1 lb Ripe tomatoes, peeled,seeded and diced
1 tsp Oregano
1/2 cup Water
1 tsp Basil
Salt and pepper
1 lb Ziti
6 oz Provolone cheese, 1/2 inch c
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In a large frying pan, heat olive oil over medium heat. Add onion and garlic and cook 3-4 minutes, or until onion is softened. Add zucchini and red pepper and cook, stirring, 3-4 minutes, or until vegetables are slightly softened. Add tomatoes, oregano, and water. Cook until zucchini and red pepper are crisp tender, and sauce just begins to thicken, 3-5 minutes. Stir in basil, salt, and pepper. Meanwhile cook ziti in a large pot of boiling salted water until tender, 8-10 minutes; drain. Pour half of sauce onto a warmed platter. Pour hot pasta on top of sauce. Sprinkle provolone cheese over top. Pour remaining sauce over all.
Posted to MC-Recipe Digest V1 #649 by *Aunt* Bill <thelma@pipeline.com> on Jun 26, 1997
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