FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
- To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
- In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.
PENNE WITH SUN-DRIED TOMATOES AND ARUGULA
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Pasta Tomato Picnic Quick & Easy Dinner Arugula Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 10
Steps:
- Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
- Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
- Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.
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- In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water.
- In a small bowl, whisk together olive oil, lemon juice, garlic, basil, salt, and pepper. Pour dressing over pasta salad and toss until well coated. Season with salt and pepper and serve.
- Note-you can also stir in white beans, garbanzo beans, or chicken for added protein. The pasta salad will keep in the refrigerator for up to 2 days.
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