Green Sanctuary Vegetarian Cookbook
In 2008, Glory Wicklund asked members and friends of UUSS if they had any good vegetarian recipes that they wanted to share with the rest of the congregation. The result was the Green Sanctuary Vegetarian Cookbook.
While the book is no longer available, you can find many of the recipes by entering the name of a recipe or an ingredient in the recipe search box on the right side of this page.
On Today's Menu...
Penne with Tomato-Olive SauceSERVES: 4
- 2 tablespoons olive oil
- 8 oz penne pasta
- 1/2 cup pitted kalamata olives
- 1/3 cup shredded fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 tablespoon capers, drained
- 1/2 teaspoon crushed red pepper flakes
- 1-3/4 lbs tomatoes, halved crosswise (about 4 large)
- 1/4 cup freshly grated Parmesan cheese (optional)
- salt and freshly ground black pepper to taste
Cook pasta according to the package directions until al dente.
Meanwhile, in a large serving bowl, combine the olives, basil, olive oil, vinegar, garlic, capers, and crushed red pepper flakes. Place a strainer over the serving bowl and squeeze juice from the tomato halves into the strainer. (Push on the seeds with the back of a wooden spoon to extract the tomato liquid.) Discard the seeds. Coarsely chop the tomatoes and add them to the olive mixture, tossing well.
Drain the pasta and add it to the bowl, tossing well. Season with salt and pepper.
Sprinkle with cheese if desired.
Contributor: Lisa Derthick
If you feel this recipe is your intellectual property and we have not given you appropriate credit, we apologize. Sorry, we cannot pay any fees or royalities for recipes appearing on this website. Please contact Green Sanctuary immediately if you want this recipe removed from our collection. Thank you.