FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
Provided by David Deephanphongs
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook Farfalle very al dente, and drain.
- Heat olive oil on medium high in a large saucepan.
- Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- Add diced plum tomato, and saute for another 2-3 minutes.
- Add white wine, stir for a minute, then add bell pepper.
- Let reduce for another minute, and add farfalle.
- Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
- Serve.
SPICY GARLIC AND ANCHOVY FARFALLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
- In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.
FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
FARFALLE WITH TOMATO SAUCE
I just threw some things together to make dinner for my father and brother. Even my picky brother liked it!
Provided by ElevenDinosaurs
Categories European
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in olive oil for 2 minutes.
- Add tomato sauce and diced tomatoes.
- Stir in salt, pepper, basil, oregano, and cheeses.
- Simmer for 15 minutes.
- Stir in pasta.
Nutrition Facts : Calories 353, Fat 7.4, SaturatedFat 1.4, Cholesterol 2, Sodium 486.6, Carbohydrate 60.7, Fiber 4.9, Sugar 8.1, Protein 11.8
FARFALLE WITH SUN DRIED TOMATO, GARLIC & WINE CREAM SAUCE
I got the idea for this in the wee hours of the morn. You'll love the combination of flavors and this can be either a vegetarian dish or you can add cooked peas and mild Italian Sausage (maybe even fresh basil if you'd like)-to turn it into a hearty meal fit for company. NOTE: I USED CARNATION 2% LOW FAT EVAPORATE MILK AND THE...
Provided by Polly Motzko
Categories Other Sauces
Number Of Ingredients 10
Steps:
- 1. Mix all sauce ingredients in a Magic Bullet processor or in whatever type of food processor you own or good, sharp bladed blender and process until the sauce is as smooth as you would like. You can leave it chunky or process a more smooth sauce. I did a combination of both for this one. I used about 4 cups of uncooked Barilla farfalle pasta and then cooked it for about 11 minutes or until it is al dente. I then drained the pasta and then in a small non-stick omelette pan, I added the amount of sauce you want to use for your serving(s), and heated on medium heat until warmed and the alcohol is flashed off. By the time you warm the sauce the pasta will be cooked. Take a pasta fork or colander or long handled spider made of bamboo with wire-my favorite. I have been making my lunches at night to take with me for the next day. It is much cheaper, better tasting, better for me and is just better all around. Variations & Additions: Adding steamed peas to the dish when completed would be a great addition, giving more color and texture and of course flavor. Also, fresh basil julienned sliced or Italian sausage cooked and sliced or chopped. This would make a dinner or great lunch course. Come join my blog at: http://www.CookingUpAStorminCA.ning.com
FARFALLE WITH TOMATO SAUCE
Farfalle fresh pasta cooked with a classic vegetable and tomato sauce.
Provided by zarraahh
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put on apron and wash hands.
- Make sure all working surfaces are clean and safe.
- Get out equipment and measure 2 glasses of water into saucepan, start to boil for the pasta.
- Add the pasta and make sure the cooker is on medium heat.
- Pour olive oil into frying pan and begin to fry on medium heat.
- Begin to chop the onion, garlic, carrots and pepper (diced).
- When the oil begins to sizzle in the pan add all the ingredients you have chopped, one by one carefully. Stir occasionally to avoid burning.
- Once the vegetables are cooking nicely add half of the tinned tomatoes into the frying pan and mix immediately. If neccesary add the tomatoe puree to give a hint of flavour.
- Check on the pasta. If ready take out place into a colander to drain out the water, then place onto dish. If not ready wait a few more minutes then do the above.
- Keep on stirring the vegetables and sauce, if necessary add a little bit of water to keep it cooking into a saucy mixture. Add your mixed herbs, salt and pepper.
- Finely add to the pasta. Serve with cheese (optional)and enjoy.
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