Death for Dinner Cookbook by Zach Neil

Author:Zach Neil
Language: eng
Format: epub
Publisher: Rock Point
Published: 2022-08-15T00:00:00+00:00

PASTA

8 ounces (227 g) cups spaghetti

TOMATO, ROASTED RED PEPPER, AND ONION BRUSCHETTA

½ cup (75 g) chopped cherry tomatoes

¼ cup (25 g) chopped scallions

¼ cup (35 g) chopped roasted red peppers

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon agave syrup

½ teaspoon sea salt

1 tablespoon lemon juice

1. To make the quick red wine marinara: In a food processor, combine the red wine, lemon juice, stewed tomatoes, peeled tomatoes, soy sauce, garlic, 2 tablespoons agave, sage, and rosemary. Process for 2 minutes.

2. Transfer the mixture to a medium saucepan and heat over medium heat for 15 to 20 minutes at a slow boil, stirring frequently.

3. To make the pasta: Cook the spaghetti according to the package instructions, drain, and rinse with cold water.

4. To make the tomato, roasted red pepper, and onion bruschetta: In a medium bowl, combine the cherry tomatoes, scallions, red peppers, olive oil, balsamic vinegar, 1 teaspoon agave, sea salt, and lemon juice.

5. In a large bowl toss the cooked pasta with the red wine sauce.

6. Serve the pasta in bowls and top with the bruschetta.

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