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Dorothy's Mostaccioli Vegetarian Pasta With W

An italian recipe for Dorothy's Mostaccioli Vegetarian Pasta With W, made with Oil Olive, Oil Pepper Sherry, and Tomatoes Crushed. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 3 tbsp
• 28 oz

Method (preview)

1. 1

   Cook the pasta according to package directions.

2. 2

   In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil. Add and Saute the Oregano,

3. 3

   Add the walnuts and garlic.

4. 4

   Saute, without letting the garlic brown.

5. 5

   Add the crushed Tomatoes and Burgundy wine and Basil.

6. 6

   Cook slowly over a low heat, uncovered.

7. 7

   In a microwave oven: Cover and cook the julienned Red

8. 8

   Set aside.

9. 9

   Cover and cook the julienned Zucchini for 2 to 3 minutes.

10. 10

    Set aside.

11. 11

    When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini.

12. 12

    Drain the cooked pasta. (Because water can cling to the insides of these little “macaroni pipes”, I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss.

13. 13

    Transfer the Pasta and Sauce to a oven proof serving dish.

14. 14

    Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture.

15. 15

    Place under the broiler until the cheese melts.

16. 16

    Remove from the oven and garnish with the Basil florets and leaves.