ONE-POT SUPER EASY FUSILLI
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
ROTINI BAKE WITH TOMATOES AND CHEESE
Steps:
- Preheat the oven to 350 F.
- Serve hot. Enjoy.
Nutrition Facts : Calories 240 kcal, Carbohydrate 25 g, Cholesterol 21 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, Sodium 541 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROTINI WITH SUN-DRIED TOMATOES & BASIL
With a "no-cook" sauce, this is a perfect week night dish for the chef who also works outside of the home! Just toss a salad while the pasta is cooking.
Provided by CountryLady
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
- Drain well, reserving 1/2 cup of the cooking liquid.
- Return pasta to pot.
- Add remaining ingredients including reserved liquid& toss to coat.
- Serve immediately as pasta waits for nobody!
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
ROTINI AND SMOKED SALMON SALAD WITH TOMATO BASIL VINAIGRETTE
Make and share this Rotini and Smoked Salmon Salad With Tomato Basil Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
- To make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
- Gradually whisk in the olive oil until an emulsion forms.
- Add in basil and stir to mix.
- To make the salad: Transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
- Pour the vinaigrette over the mixture and toss gently to coat.
- Sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired--very good).
- Cover and refrigerate for up to 2 hours before serving.
- Serve chilled.
Nutrition Facts : Calories 369.6, Fat 23.7, SaturatedFat 3.3, Cholesterol 4.6, Sodium 332.9, Carbohydrate 30.5, Fiber 4, Sugar 2.1, Protein 10.6
SUN-DRIED TOMATO AND BASIL CROSTINI
Tasty low cal appy. Can be doubled or tripled for company. Marinating time 30 minutes. From Cooking Smart for a Healthy Heart.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put tomatoes in medium bowl.
- Add 6 tablespoons dressing and toss to coat evenly.
- Marinate at room temperature 30 minutes.
- Cut bread diagonally into 8 slices, about 1/2 inch thick.
- Stack basil leaves and tightly roll up lengthwise.
- Cut crosswise into very thin slices to make chiffonade.
- Meanwhile, preheat oven to 350 degrees.
- Arrange slices of bread on baking sheet and brush both sides with remaining dressing.
- Bake until light golden, about 3 minutes on each side.
- Divide tomatoes evenly among bread slices.
- Bake until heated through, about 4 minutes.
- Sprinkle with basil and keep warm.
- Serve 2 crostini per person.
SMOKY PORTABELLA BURGER WITH SUN-DRIED TOMATOES AND BASIL
A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.
Provided by Starrynews
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Remove mushroom stems and wipe down with a damp cloth.
- Place on heated grill with gill-side down and grill for 10 minutes.
- Flip and grill for an additional 10 minutes.
- Place sun-dried tomatoes on the gill-side of the mushroom.
- Top with cheese and let grill until cheese is melty, about 2-3 minutes.
- At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
- Place one mushroom on each bun and top with basil before enjoying!
Nutrition Facts : Calories 149.9, Fat 2.3, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 26.9, Fiber 2.6, Sugar 6.3, Protein 6.6
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- If you need to grate your Parmesan, do that first, using your food processor or blender, if desired. Measure out 1 1/2 cups and set it aside.
- Fill a large pasta pot just over halfway with water, add about a teaspoon of salt, and put it on the stove over high heat, covered.
- In a food processor or blender, add your drained sun-dried tomatoes, garlic, vinegar, salt and pepper. Pulse a bit to break up the tomatoes. Drizzle in the olive oil as you pulse to combine everything. It's best to wait to adjust the seasonings until after the dressing is stirred into the pasta salad, since the cheese and olives will be salty.
- When your water boils, add your pasta to the pot and give it a stir. Cook uncovered, until al dente, stirring occasionally to prevent sticking. (Check it for doneness three minutes before the al dente time listed on the package.)
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