Date:    Wed, 09 Mar 94 08:25:00 PST
 From:    “Hahn, Brenda” <bHahn@tis.ota.gov>
 
 Ziti
 
 3/4 pound ziti
 1 cup tomato sauce
 4 cloves garlic, minced
 2 T diced sundried tomatoes (not the oil marinated ones - the dry ones)
 1 T dried chiles (or to taste)
 1 T red wine
 1/2 c fat free Alpine Lace mozzarella (really tastes more like monterey 
 jack)
 Cilantro “pesto” (recipe follows)
 
 Put up water for pasta, add pasta when ready.  In the meantime:  Saute 
 garlic in wine until soft.  Add chiles, saute until fragrant.  Add tomato 
 sauce and tomatoes.  Simmer until the pasta is done.  It will reduce to 
 about 3/4 c.  When the pasta is done, drain, return to pot, add sauce and 
 cheese and toss.
 
 Top with about 1 T pesto.
 
 Cilantro “Pesto”:
 Process 2 cloves of garlic in food processor.  Add 1 cup cleaned cilantro 
 leaves.  Puree to a fine paste.
 
 Serves 4 - serve with some nice bread and spinach, lettuce and red pepper 
 salad.