Recipe - Pasta With Fresh Tomatoes Basil And Roasted Garlic

10 Cloves garlic
Three fourths pound Ripe plum tomatoes
1/3 cup Chopped fresh basil
1 tablespoon Capers
1 tablespoon Goodquality olive oil
1 tablespoon Balsamic vinegar
One half pound Rice pasta or whole wheat
pasta

4 SERVINGS DAIRYFREE

Our pasta dish can be as simple as the one presented here, or modified by
adding minced avocado, chopped red onion, cut or sliced up black olives and chopped
roasted peppers. Since pasta is not a good source of protein, this dish
should be joined by a first course that includes legumes, such as the
Chickpea PestoStuffed Mushrooms (see separate recipe).

Place unpeeled garlic cloves in small baking dish and roast until soft and
lightly colored, 15 to20 minutes. Remove each clove as it is done. When
cool enough to handle, peel and smash gently with flat side of knife.

Dice tomatoes and place in large bowl, retaining juices. You should have
about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and
vinegar. Let stand at least 20 minutes to allow flavors to blend.

Bring a large pot of water to a boil. When water boils, add pasta and stir
to prevent sticking. Cook until al dente, stirring occasionally. Drain well
and add to tomato mixture. Toss to mix and coat. Serve warm or at room
temperature.

PER SERVING: 238 CAL.; 9G PROT.; 4G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0
CHOL.; 150MG SOD.; 7G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 37

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