Penne With Sun Dried Tomato Sauce Food

PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES

Steps:

• Cook penne according to directions, about 9 minutes for al dente.
• In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
• When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
• Serve immediately, sprinkled with the cheese, if desired.

PENNE PASTA WITH SUN-DRIED TOMATOES

Steps:

• PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
• MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
• ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

PENNE WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta in boiling water for 10 minutes and drain.
• In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
• Toss pasta with the tomato, garlic, and spinach mixture.
• Serve warm.

PENNE WITH SUN-DRIED TOMATO VODKA SAUCE

Steps:

• Bring 4 quarts water to boil in a large pot. Meanwhile, process half of tomatoes in food processor until smooth. Transfer to bowl. Stir in vodka and remaining tomatoes.
• Heat oil in large skillet over medium heat until shimmering. Add onion and sun-dried tomatoes and cook until onion is softened, about 3 minutes. Add garlic, red pepper flakes and italian seasoning and cook until fragrant, about 30 seconds. Stir in tomato-vodka mixture and 1/2 teaspoon salt and simmer until slightly thickened, 8 to 10 minutes. Add cream and cook until heated through, about 1 minute.
• Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM

Steps:

• Cook onions until soft.
• Add proscuitto and cook until begins to brown.
• Add tomatoes and cream and cook until reduced by about half.
• Check seasonings.
• Prosciutto can be very salty.
• Serve over cooked pasta and top with grated cheese.
• Very easy and quick!

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
• Add onion and saute till tender, approx 3 minutes.
• Stir in garlic and saute 1 minute.
• Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
• Drain pasta and reserve 1/2 cup of pasta water.
• Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
• Season pasta to taste with salt-n-pep.
• Sprinkle with Goat cheese and shredded parm.
• Bon Appetite!

PENNE WITH SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
• Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Toss with sauce.