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Pasta and Antipasto




Source of Recipe


vegkitchen.com


Recipe Introduction


"A big pot of spaghetti the basis of a fun and festive meal. In the time it takes to cook the pasta, an antipasto platter of fresh vegetables and cheeses or soy items that need little or no preparation, can be composed. As an alternative to spaghetti, consider a type of frozen pasta instead: Tortellini, ravioli, or cavatelli, or gnocchi (potato and semolina dumplings)." For the pasta, you’ll need:



List of Ingredients




1-pound package pasta (thin spaghetti and angel hair are quickest cooking)
28-ounce jar good-quality natural pasta (marinara) sauce
28-ounce can diced tomatoes
For the antipasto, choose several from the following suggested items:

Jarred roasted red peppers, drained
Cured olives, black or green
Fresh mozzarella balls or very fresh tofu, diced and sprinkled with vinaigrette
Baby carrots
Pre-cut broccoli or cauliflower florets
Pepperoncini
Cherry tomatoes
Sliced green bell peppers and/or cut celery stalks


Recipe



Suggested accompaniments: Fresh whole-grain bread and a good wine; a bowl of grated fresh Parmesan cheese (preferably organic) or Parmesan-style soy cheese to pass around.


Strategy: While bringing a large pot of water to a boil and cooking the pasta, prepare a platter or two of antipasto and slice the bread. When the pasta is done, drain it and return it to the pot. Stir in the pasta sauce (and if you’ve used dry pasta, the diced tomatoes). Warm up as needed. Serve the pasta on individual plates and let everyone take what they wish from the antipasto platters. Pass around the Parmesan cheese for topping the pasta.