10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
ENDIVE WITH SUN-DRIED TOMATO AND ORANGE PATE
Provided by Food Network
Yield about 32 pieces
Number Of Ingredients 5
Steps:
- Drain oil from sun-dried tomatoes and reserve. Place drained tomatoes in food processor. Add zest and chopped orange pulp to tomatoes and process until thick and smooth, adding a little reserved tomato oil, if necessary. Season with salt and pepper. Place endive leaves on platter or in flat wicker basket. Place 1/2 tablespoon tomato-orange pate near bottom of each leaf. Cut orange segments in half lengthwise and place on top of pate.
SUN-DRIED TOMATO PUREE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.
SUN-DRIED TOMATO PATE
Excellent recipe for parties - can also substitute prepared sun-dried tomato pesto for sun-dried tomatoes
Provided by Lisa8497
Categories Spreads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor.
- Blend well, pausing frequently to scrape sides of bowl.
- Refrigerate at least 4 hours before serving.
HOMEMADE SUN-DRIED TOMATO PASTE
This is a wonderful paste that enhances many preparations. Small jars of puree can cost quite a lot and pureeing small amounts yourself is not practical. Instead, purchase a large jar of sun-dried tomatoes and make a big batch. You can add a TBS or two of this to purchased spaghetti or pizza sauce, or smear it as it is on pizza crusts. It's also great on sandwiches, chicken and eggs. It also freezes well. I freeze mine on cookie sheets in dollops, then when frozen drop into a zip lock baggie. That way I can take out and use what I want, when I want.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Put the tomatoes in a medium bowl.
- Add some very hot water to cover.
- Stir for a few minutes, then drain.
- (this softens the tomatoes and gets rid of some of the packing oil).
- In a food processor, combine the tomatoes, garlic, olive oil and seasonings.
- Puree until smooth.
- Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1345.2, Fat 110, SaturatedFat 15, Sodium 1059.5, Carbohydrate 97.6, Fiber 23.3, Sugar 0.1, Protein 21
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