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This savory pasta dish began with a surplus of tomatoes and zuchini-and the wish to make a pareve dish that had a Parmesan like finish without cheese. The result was the creation of “pareve parmesan,” a breadcrumb and pine nut mixture I’m really excited about. The crumbs and nuts provide texture, cheese-like richness is sup[plied by the sauce, which contains anchovies with their oil. But anchovy phobes will be happy, as the dish has zero anchovy flavor. I hope you’ll devise other ways to use pareve Parmesan, one of my home-pantry basics (see the Tip). And serve this luscious dish often.
Convert It – To make this dairy, use 1 1/4 cups grated Parmesan in place of of the breadcrumbs and pine nuts mixture.
Geila’s Tip – You can make the “Pareve Parmesan”-the breadcrumbs, salt and pine nut mixture-ahead of time. Serve it in the refrigerator in an air tight container for up to 3 weeks.
- 3/4 cup breadcrumbs
- 1 teaspoon grapeseed or canola oil
- 1/2 cup pine nuts
- 2 teaspoons sea salt or kosher salt
- 1 pound grape tomatoes, halved
- 6 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 3 medium shallots, sliced thin
- 1 1/2 pounds zucchini, cut into 1/2-inch dice
- 1 tablespoon plus 3 teaspoons kosher salt
- 3/4 pound linguini
- One 2-ounce tin anchovies with the oil
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried
- First make the pareve Parmesan. Preheat the oven to 325 F. Spread the breadcrumbs on a cookie sheet, bake until golden, about 5 minutes. and transfer to a mini food processor oe blender. Meanwhile, heat the oil in a small skillet over medium heat. Add the nuts and toast, stirring, until fragrant, about 4 minutes. Transfer to the processor and pulse to chop. Transfer the mixture to a small bowl, add the salt and stir well. Set aside.
- Increase the oven temperature to 375 F. Place the tomatoes in a small roasting pan, add 2 tablespoons of the oil, sugar, vinegar, shallots, and 1 teaspoon of the kosher salt, and toss. Arrange the tomatoes in a single layer and set aside.
- line a cookie sheet with foil. Place the zucchini in the sheet and toss with 2 teaspoons of the kosher salt and 2 tablespoons of the oil. Place the tomatoes and the zuchini in the oven. Bake the zucchini until tender and beginning to brown, 20 to 30 minutes. Bake the tomatoes, stirring occasionally and rearranging them in a single layer as necessary, until shriveled and their juice has almost evaporated, about 45 minutes. Set the zucchini and tomatoes aside.
- Bring a large pot of water to a boil and add the remaining kosher salt. Add the linguine and cook until al dente, following package directions. Reserve 2 cups of the cooking water. Meanwhile in a mini food processor or blender combine the anchovies with the oil, red pepper flakes, the remaining 2 tablespoons olive oil. and oregano and purée.
- Heat a large skillet over medium high heat. Add the tomatoes, zuchini, anchovy mixture, and pasta and toss. Add 1/2 cup of the reserved cooking water and simmer to thicken the sauce, 1 to 2 minutes. Add more water by half-cups if necessary to smooth out the sauce. Remove the pasta from the heat, add the pareve Parmesan, and toss. Transfer to plates and serve.