Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Ziti

  2. 1 cup 237ml Tomato sauce

  3. 4 Garlic - minced

  4. 2 tablespoons 30ml Diced sundried tomatoes - (not The oil marinated ones - the Dry ones)

  5. 1 tablespoon 15ml Dried chiles - (or to taste)

  6. 1 tablespoon 15ml Red wine

  7. 1/2 cup 118ml Fat free alpine lace Mozzarella - (really tastes More like monterey Jack)

  8. 1 Cilantro "pesto" - (recipe Follows)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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