QUICK BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE RECIPE - (4.4/5)
Provided by á-175897
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together. Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water. Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste. Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table. Copyright 2005 Television Food Network, G.P. All rights reserved.
BOW TIE PASTA WITH ROASTED RED PEPPER AND CREAM SAUCE
Make and share this Bow Tie Pasta With Roasted Red Pepper and Cream Sauce recipe from Food.com.
Provided by smiles4u
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions, omitting salt and fat.
- Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
- Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
- Remove from heat, cool 5 minutes.
- Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
- Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
- Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
- Garnish with basil if desired.
Nutrition Facts : Calories 432.3, Fat 13.4, SaturatedFat 6.3, Cholesterol 88.4, Sodium 1057, Carbohydrate 60.6, Fiber 3.5, Sugar 2.8, Protein 17.7
BOW TIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Make and share this Bow Tie Pasta With Tomato and Roasted Red Pepper Sauce recipe from Food.com.
Provided by Bread n Butter
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute.
- Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook, uncovered, until thickened, about 10 minutes.
- Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat.
- Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente.
- Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce.
- Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed.
- Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 418.1, Fat 6.5, SaturatedFat 1, Sodium 719.2, Carbohydrate 77.2, Fiber 6.4, Sugar 8, Protein 14.1
CREAMY BOW TIE PASTA
Farfalle noodles are served with a creamy sauce, spinach, and sun-dried tomatoes.
Provided by Holly Nilsson
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Combine cream, broth, and cornstarch in a bowl. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.
- While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.
- Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.
- Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.
- Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.
Nutrition Facts : ServingSize 1.75 cups, Calories 783 kcal, Carbohydrate 95 g, Protein 25 g, Fat 34 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 101 mg, Sodium 737 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 12 g
AWESOME BOW TIE PASTA
A delicious pasta salad for salad or side dish that's not heavy, but delightful! Substitute halved grape tomatoes for the diced tomato for variety. This is great for if you need a fast pasta dish, but refrigerate 1 to 2 hours for more blended flavors. Optional: Add sliced black olives.
Provided by Kim Samuels
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
- Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 46 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 243.9 mg, Sugar 6.2 g
BOW TIES WITH FRESH TOMATO SAUCE
I make this meatless dish often for my husband and me. Try it as a change of pace from traditional sauces. It's a great way to use up plum tomatoes. -Karen Vienot, Rothesay, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
BOW-TIE PASTA WITH RED PEPPER SAUCE
A sensational puree of red bell pepper, oregano, chicken broth, tomato paste, balsamic vinegar and honey tossed with sweet and tender peas, parsley and bow tie pasta. Calories: 96.67 Calories from Fat: N/A Total Fat: 0.61 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 18.69 g Dietary Fiber: N/A Sugars: N/A Protein: 4.11 g Vitamin A: N/A Vitamin C: N/A **From eDiets.com
Provided by nrpelham
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine bell pepper, broth, chopped fresh oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.
- Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor.
- Meanwhile, cook pasta as directed on package. Drain.
- Mix together pasta, red pepper sauce, blanched peas, and chopped fresh parsley.
Nutrition Facts : Calories 91.2, Fat 1, SaturatedFat 0.2, Cholesterol 10.6, Sodium 187.3, Carbohydrate 17.3, Fiber 2.9, Sugar 5, Protein 4.2
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
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