The Mediterranean Vegan Kitchen by Donna Klein

Author:Donna Klein
Language: eng
Format: epub
Publisher: Penguin USA, Inc.
Published: 2010-06-08T04:00:00+00:00

Advance Preparation The sauce can be held, covered, over very low heat for one hour before tossing with the pasta. Or it can be stored, covered, in the refrigerator for up to two days. Reheat over low heat and serve with freshly cooked pasta.

PER MAIN·COURSE SERVING

Calories 496 · Protein 18g · Total Fat 9g ·

Saturated Fat 1g · Cholesterol 0mg · Carbohydrate 89g ·

Dietary Fiber 9g · Sodium 171mg

“Golden” Spaghetti Pie with Olives and Raisins

This unusual pasta entree is more a spaghetti pie when served on a pizza pan, as it is here. The decidedly Sicilian sweet-and-sour combination of olives and raisins is an unexpected delight. It is also one of the few pasta dishes in this book without a hint of garlic.

MAKES 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

1¼ cups kalamata, gaeta, or other good-quality black olives, pitted and coarsely chopped

¾ cup golden raisins, soaked in warm water to cover for 10 minutes, drained

½ cup unseasoned dry bread crumbs

3 tablespoons extra-virgin olive oil

¼ cup pine nuts, lightly toasted (see Cook’s Tip)

2 tablespoons drained capers

Freshly ground black pepper, to taste

16 ounces spaghetti

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