Tomato Brie Bow Tie Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
• While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
• Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
• Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.

Steps:

• 1. Mix the tomatoes, basil, garlic, red pepper flakes, salt and olive oil in a glass bowl or casserole dish. cover and refrigerate 4 hours or longer.
• 2. Remove the tomato mixure and let it come to room temperature.
• 3. Mix the hot bow ties with the feta cheese and then toss with the tomato mixture. Serve warm or at room temperature.

Steps:

• 1. Cook pasta per package directions. In a large skillet, warm olive oil on low heat. Add diced tomatoes and basil.
• 2. Allow to warm. Add brie in chunks.
• 3. Do not melt totally. Add garlic, almonds, salt and pepper.
• 4. Pour over bowtie and stir.

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Steps:

• Cook bow ties according to package directions; drain but do not rinse.
• While bowties cook, heat oil in a large skillet.
• Sautee the onion, garlic and green bell pepper in skillet until soft but not browned.
• Add oregano, thyme, balsamic vinegar, sugar and tomatoes to skillet.
• Heat just to a boil and reduce heat.
• Add the cubed brie cheese and stir until melted.
• Add any salt if needed.
• Pour sauce over cooked pasta and mix well.
• Serve and garnish with the chopped fresh basil leaves.

Steps:

• In a small bowl, combine the tomatoes, oil, garlic, vinegar, herbs, salt and pepper. Cover and let stand at room temperature for 30 minutes. , Cook pasta according to package directions; drain. Return pasta to the pan; stir in tomato mixture. Cover and let stand for 2-3 minutes or until slightly heated. Toss and serve immediately.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.