Rice Noodles With Sundried Tomatoes Parmesan Basil Recipes

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Steps:

• Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.

Steps:

• In a medium saucepan, combine water, rice, and kosher salt, and bring to a boil.
• Stir once, reduce heat to low, cover and simmer until water is absorbed and the rice is tender, 18 minutes.
• Before removing the rice from heat, sprinkle it with tomaotes and parmesan.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
• Fold in the basil before serving.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.