DailyInbox.com: The Recipe File -- Wednesday, November 29, 2000

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   How would you like to renovate your kitchen...for FREE! Join ClubMom today and win up to $20,000 in cash! ClubMom is the first ever free member organization focused on rewarding and celebrating Moms. By joining ClubMom, you can start taking advantage of member benefits-like free email and customized checklists-AND YOU WILL GET ACCESS TO THE GET IT! TRIVIA CHALLENGE WHERE YOU CAN WIN UP TO $20,000! Click here to join now! Pasta, Seafood and Eggs: Sun-Dried Tomato, Roasted Tomato and Garlic Fettuccine from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS: 3 tablespoons pine nuts 2 pounds Roma tomatoes, cored and cut into wedges 3 tablespoons extra virgin olive oil, divided Salt and pepper 1 cup fresh basil leaves, loosely packed, coarsely chopped, and divided (see note) 2 tablespoons garlic, minced 1/4 cup oil-packed, sun-dried tomatoes, drained 1/4 cup white wine 1/4 cup chicken stock 1/2 teaspoon dried red pepper flakes 1 pound fresh pasta, cooked al dente Freshly-grated Parmesan cheese TO PREPARE: Preheat oven to 300 degrees. Spread pine nuts evenly over a cooking sheet.  Toast pine nuts until lightly browned, approximately 10 minutes.  Remove and set aside. Increase oven temperature to 400 degrees. Toss Roma tomatoes with 1 tablespoon olive oil, salt and pepper.  Roast in a shallow pan until skins are slightly browned, approximately 10 to 15 minutes. In a sauté pan, combine garlic with remaining 2 tablespoons olive oil, add roasted tomatoes, sun-dried tomatoes, toasted pine nuts, and fresh basil.  Stir in wine and chicken stock and cook until slightly reduced.  Season with red pepper flakes. Place pasta in a serving bowl and pour sauce over top.  Sprinkle with basil and Parmesan cheese.  Serve immediately. NOTES:  Roma or plum tomatoes work best because of their low-moisture content.  Reserve some basil leaves to julienne for garnish. SERVES 4 Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]