Categories: Pasta, Vegetarian, Nuts, Tomatoes 
      Yield: 4 servings 
  
------------------------VEGETARIAN PASTA /W WALNUTS------------------------ 
 
---------------------------------THE SAUCE--------------------------------- 
      3    Onions, yellow; chopped 
      2    Shallots; chopped 
      3    Garlic cloves; chopped 
    1/2 c  Oil, Olive 
      3 tb Oil, Pepper Sherry * 
    1/2    Walnuts; coarsely chopped 
      2 ts Oregano, dried 
    1/3 c  Basil leaves 
           - sliced in fine ribbons 
           - Save the top centers 
           - (florets) of the basil 
           - for garnish 
     28 oz Tomatoes, crushed 
           - (canned) 
      1 c  Wine, Burgundy 
    1/2    Bell Pepper, red 
           - julienne cut 
      3    Zucchini, baby size 
           - julienne cut 
           Pepper, Red Crushed flakes 
           Salt 
 
---------------------------------THE PASTA--------------------------------- 
      3 c  Mostaccioli 
           - (macaroni) 
 
--------------------------------THE TOPPING-------------------------------- 
           Cheese, Mozzarella 
           - Shredded 
           Basil leaves; for garnish 
  
  =========================== > Directions < ========================= 
   
  Cook the pasta according to package directions. 
   
  In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper 
  Oil. Add and Saute the Oregano, Onions and Shallots until almost 
  translucent before adding the garlic and walnuts. Add the walnuts and 
  garlic. Saute, without letting the garlic brown. Add the crushed Tomatoes 
  and Burgundy wine and Basil. Cook slowly over a low heat, uncovered. 
   
  In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute. 
  Set aside. Cover and cook the julienned Zucchini for 2 to 3 minutes. Set 
  aside. The Red Peppers and Zucchini will maintain their pretty coloring by 
  cooking "al dente" in the microwave. 
   
  When the tomato sauce has been reduced and is the consistency desired, add 
  the Red Peppers and Zucchini. 
   
  Heat the Broiler. 
   
  Drain the cooked pasta.  (Because water can cling to the insides of these 
  little "macaroni pipes", I give the pasta a few spins in my Lettuce 
  Spinner.)  Add the pasta to the tomato sauce and toss. 
   
  Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired. 
   
  Transfer the Pasta and Sauce to a oven proof serving dish. Liberally, 
  sprinkle shredded Mozzarella Cheese on top of the Pasta mixture. Place 
  under the broiler until the cheese melts.  Remove from the oven and garnish 
  with the Basil florets and leaves. 
   
  =======================> Notes and Credits < ============================= 
  * Pepper Sherry Oil from The Hot Pepper Jelly Company, Fort Bragg, CA. * 
  ($4.50 for a 6 oz bottle ) 
   
  Source:   [ created and shared by Dorothy Hair Davis 3/94]