Baked Ziti with Olive and Shallot Sauce

This vegetarian dish was FULL of flavor, especially with the addition of three kinds of olives.

1 shallot, chopped
2 cloves garlic, minced
1 cup canned tomatoes, pureed
1 cup dry red wine
1/2 cup vegetable (or your favorite) broth
1/3 cup each: chopped pitted olives (I used green, black and Kalamata)
herb blend, to taste: I used basil, oregano, tarragon and thyme
salt and ground black pepper to taste
2 cups ziti, cooked just til al dente
2 cups shredded mozzarella cheese, plus extra for serving
1/4 cup freshly grated parmesan

In a large frying pan or skillet over medium low heat, saute shallot and garlic for about 5 minutes. Add tomato puree, wine and broth and simmer til mixture is reduced, about 10 minutes. Stir in olives, herbs and salt and pepper to taste.

Preheat oven to 350°.

Stir sauce into pasta. Stir in 1 1/2 cups mozzarella and parmesan. Pour mixture into a baking dish and top with remaining mozzarella.

Bake about 20 minutes, or til hot and bubbling.

I served the pasta with additional mozzarella and alongside a buttered slice of homemade rustic Italian wheat bread.
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