PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE
Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
Provided by RENZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
- Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
- Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g
FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
MEDITERRANEAN PASTA SALAD
A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It's a copy-cat recipe for Cafe Express's Pasta Amore and let me just say it's actually BETTER!
Provided by Marzia
Categories 30 Minute Meals
Time 25m
Number Of Ingredients 14
Steps:
- SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
- In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
- DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
- ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
Provided by Rhoda Boone
Categories Dinner Pasta Quick & Easy Pine Nut Sausage Artichoke Tomato
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
- Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
- Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
- Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
- Divide pasta among plates. Season with pepper and top with peperoncini.
ARTICHOKE AND SUN-DRIED TOMATO PASTA
Steps:
- Enjoy.
Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
PASTA WITH SUN-DRIED TOMATOES, OLIVES, ARTICHOKES AND CAPERS
The Pasta with Sun-Dried Tomatoes, Olives, Artichokes and Capers recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse artichokes, remove tough outer leaves, and trim stems. Then quarter artichokes lengthwise. Drain tomatoes, reserving 2-3 tablespoons oil. Cut tomatoes into strips. Peel and finely chop garlic.
- Cook pasta in salted boiling water until al dente.
- In a skillet over medium heat, fry artichokes in reserved sun-dried tomato oil, stirring, about 5 minutes. Add garlic, wine and tomatoes and braise 1-2 minutes more. Stir in olives, capers, parsley and drained pasta. Season with salt and pepper divide pasta among plates. Serve with Parmesan.
CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO PASTA RECIPE
Chicken, Artichoke and Sun-Dried Tomato Pasta: this delicious Italian pasta recipe is filled with chicken, artichoke hearts, sun-dried tomatoes and goat cheese.
Provided by Jessica
Categories Pasta & Pizza
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds.
- Add chicken and sauté until chicken is no longer pink on outside (Chicken will not be cooked through at this point - you are just cooking the outside.)
- Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil.
- Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes.
- While chicken cooks, add a tablespoon of salt to boiling water and add pasta. Cook pasta according to package directions, until al dente.
- Drain pasta and toss in 2 tablespoons olive oil. Transfer pasta to a large bowl or individual plates.
- Spoon chicken and sauce mixture over top of the pasta and sprinkle with goat cheese. Serve immediately.
Nutrition Facts : Calories 646 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 52 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 599 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
PAPPARDELLE WITH ARTICHOKES AND SUN-DRIED TOMATOES
Make and share this Pappardelle With Artichokes and Sun-Dried Tomatoes recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pan.
- Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
- Add tomatoes, artichokes and cayenne.
- De glaze pan with wine and reduce by 1/2.
- Sprinkle flour over onion mixture and stir to blend well.
- Pour in stock and bring to a boil and cook 5 minutes.
- Toss pasta into pan mix all ingredients together. Add pasta water if needed.
- Plate and top with pine nuts, cheese and parsley.
CREAMY PENNE WITH ARTICHOKES, SUN DRIED TOMATOES AND PEAS
This Vegetarian Pasta Recipe is super easy to make. Try Penne with Artichokes, Sun Dried Tomatoes and Peas for a light and delicious dinner!
Provided by Jersey Girl Cooks
Categories Dinner Entree
Time 30m
Number Of Ingredients 10
Steps:
- Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
- In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
- Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
- Sprinkle with cheese and pepper to taste.
Nutrition Facts : Calories 484 kcal, Carbohydrate 82 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 65 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA
Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)
Provided by Little Red Bug
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta according to directions.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add onions and garlic. Cook until softened.
- Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
- Stir in heavy cream.
- Let this simmer for five minutes.
- Pour over cooked al dente pasta.
Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4
PASTA WITH TOMATOES, ARTICHOKES, AND FETA CHEESE
Provided by Katherine Burk
Categories Cheese Pasta Tomato Sauté Vegetarian Summer Bon Appétit Seattle Washington
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
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- Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water.
- Meanwhile, in a small food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Process until finely minced, stopping to scrape down the sides a couple of times. Pour in the olive oil and pulse again briefly to incorporate.
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- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta and set is aside, keeping warm.
- Meanwhile, prepare the creamy chicken sauce. Heat a large, deep saute pan over medium-high heat and add a drizzle of cooking oil (I use avocado oil). Once the pan is hot, add in the chicken breast or chicken thigh and season the chicken generously with salt and pepper. Brown the chicken all over, cooking for 8 to 10 minutes, until the chicken is cooked through. Using a large spatula, remove the chicken from the pan and keep warm on the side.
- Next, into the same pan, add in the butter. Once it's melted, add in the mushrooms and onion. Saute this mixture for 7 to 8 minutes, or until the mushrooms are browned and the onion is tender. Next, add in the minced garlic and chopped sun-dried tomatoes and cook for an additional minute. Season the mixture with salt, pepper, smoked paprika, dried oregano and basil.
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