------------------------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]