ZITI
3/4 pound ziti
1 cup tomato sauce
4 cloves garlic, minced
2 T diced sundried tomatoes (not the oil marinated ones – the dry ones)
1 T dried chiles (or to taste)
1 T red wine
1/2 c fat free Alpine Lace mozzarella (really tastes more like monterey
jack)
Cilantro “pesto” (recipe follows)
Put up water for pasta, add pasta when ready. In the meantime: Saute
garlic in wine until soft. Add chiles, saute until fragrant. Add tomato
sauce and tomatoes. Simmer until the pasta is done. It will reduce to
about 3/4 c. When the pasta is done, drain, return to pot, add sauce and
cheese and toss.
Top with about 1 T pesto.
Cilantro “Pesto”:
Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro
leaves. Puree to a fine paste.
Serves 4 – serve with some nice bread and spinach, lettuce and red pepper
salad.