PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
SUN-DRIED TOMATO PASTA WITH PASILLA CHILES
Mix up your weeknight routine with this fast and flavorful pasta dish made with penne pasta, pasilla chiles and chopped sun-dried tomatoes.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to ingredients in saucepan; stir. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
PASTA WITH DOUBLE SUN-DRIED SAUCE
Provided by Mark Bittman
Categories pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Mince 1/4 cup of the tomatoes.
- Put oil in a large, deep skillet or casserole over medium heat and add garlic, chili, minced tomatoes and olives. As soon as mixture sizzles, lower heat a bit and continue to cook.
- When water comes to a boil, add remaining tomatoes to it; simmer for a minute, then scoop them out with a slotted spoon and add to skillet, along with about 1/2 cup water. Simmer while pasta cooks in same pot tomatoes were cooked in.
- When pasta is tender, drain it, but leave it wet; reserve a little cooking liquid. Add pasta to skillet and toss with solids, adding a little reserved cooking liquid (or more olive oil) if needed. Add salt if necessary, a lot of black pepper, and serve, garnished with parsley.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 14 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 380 milligrams, Sugar 8 grams
SUN-DRIED TOMATO PASTA WITH CHILES
This makes a wonderful pasta dish, with a nice, soft spiciness to it. The sun-dried tomtatoes and shallots add a nice touch, as does the eggplant (although I sometimes leave the eggplant out). You can also use whole, fresh red or green chiles with this recipe, but I usually use canned diced green chiles, to avoid chopping the whole chiles. I love to serve this with cheesy garlic bread and a nice, crisp salad. Another recipe from one of Linda McCartney's vegetarian cookbooks. Please note that the cooking time does not include cooking the pasta.
Provided by Helping Hands
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shallots and garlic in olive oil and cook covered for 5 mins, or until soft.
- Stir in eggplant and cook for 3 minutes.
- Add Italian seasoning, sun-dried tomatoes, and green chiles, and stir well.
- Turn the heat down to low, cover, and cook for 10 mins, stirring on occassion.
- Add cream, stir well, and allow to heat thru for 5 minutes.
- Puree mixture in blender, then add salt and pepper to taste.
- Toss with cooked pasta, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 579.7, Fat 22.5, SaturatedFat 8.7, Cholesterol 39.6, Sodium 272.4, Carbohydrate 75.7, Fiber 5.7, Sugar 3.9, Protein 21.4
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