| 4 | lg | Garlic cloves; unpeeled |
| 2 | lg | Yellow onions |
| 2 | md | Carrots |
| 4 | | To 6 fresh New Mexican green chiles |
| 2 | lg | Red sweet peppers |
| 2 | lb | Ripe Roma tomatoes |
| 1 1/2 | | To 2 tb. olive oil |
| 1 1/2 | | To 2 c. rich chicken, beef or vegetable stock |
| 1 | c | Sun-dried tomatoes* |
| 2 | ts | Chopped fresh rosemary |
| 2 | tb | Chopped fresh sweet marjoram or mild oregano |
| 2 | tb | Chopped fresh Italian parsley |
| 1 | ts | Cumin seeds; toasted |
| DIVIDER | | -- coarsely ground |
| 2 | ts | Coriander seeds; toasted |
| DIVIDER | | -- coarsely ground |
| 2 | tb | Small capers |
| 1/4 | c | Tequila; reposado or anejo type |
| 1 | ts | Vanilla extract |
| 1 | | To 1 1/2 lbs. zucchini |
| DIVIDER | | -- thinly sliced |
| | Salt and pepper; to taste |
| 12 | oz | Ziti, rigatoni, fettucine or linguine** |
| 2 | tb | Chopped fresh cilantro |
| 1/2 | c | Toasted pine nuts or walnuts |
| 1/2 | c | Freshly grated Parmesan or Romano cheese (opt'l.) |
