Ahhhh tangy tomatoes over pasta…this would be perfect if you’re looking for an easy and tasty dish for Mother’s Day! Also, notice the new Recipe Index tab, this is a new and easy way to find all the recipes here at The Kitchen Twist!
In the area of nutrient research, nothing has been hotter in the last several years than studies on the lycopene in tomatoes. This carotenoid found in tomatoes has been extensively studied for its antioxidant and cancer-preventing properties. Tomatoes help protect cells and other structures in the body from oxygen damage. Lycopene from tomatoes has been repeatedly studied in humans and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. Scientists are finding out that it is the array of nutrients included in tomatoes, including, but not limited to lycopene, that confers it with so much health value.
Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. So, generously enhance the flavor of this pasta dish with rosemary, and know you’re doing your body good.
FETTUCCINE WITH ROASTED TOMATO SAUCE
1 lb. whole wheat fettuccine
8 cloves garlic
1/4 cup pine nuts
12 sun-dried tomato halves, packed in oil
1/4 cup olive oil (from the sundried tomato jar if possible)
2 lbs. grape, or cherry tomatoes (3 pints)
1 onion, chopped
4 garlic cloves, minced
Juice of 1 fresh lemon
1 t Himalayan sea salt*
Freshly ground pepper to taste
3/4 cup Chardonnay white wine (one mini bottle)
1 cup nutritional yeast
2 (14.5 oz.) cans crushed tomatoes
2 T chopped rosemary
Garnish with additional chopped rosemary
Bring a large pot of lightly salted water to a boil and the fettuccine cooking according to package directions. Meanwhile, roast a head of garlic and use 8 cloves in this recipe or alternately, toast the 8 whole, peeled, garlic cloves along with the pine nuts then combine with the sun-dried tomatoes and olive oil in a blendtec*blender. Whirl on whole juice setting to create a relatively smooth tomato pesto. Spread the grape or cherry tomatoes onto a foil lined baking sheet and broil in an oven 10 to 12 minutes until lightly smoked and skin appears to be browning. Sauté the chopped onion in a large large skillet set at medium-high heat. Add the minced garlic, lemon juice, Himalayan sea salt, pepper and Chardonnay and simmer 5 minutes. Add the sun-dried tomato pesto to the onion mixture and combine. Stir in the cherry tomatoes and turn the temperature to low. Add the nutritional yeast and canned tomatoes. Cover and simmer for about 20-30 minutes then add the rosemary. Serve the sauce over the fettuccine, garnish with additional chopped rosemary. Serves 8. ©Janice Moreland http://thekitchentwist.com