Spicy Sun Dried Tomato And Feta Sauce Food

SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

SPICY SUN-DRIED TOMATO AND FETA SAUCE

Steps:

• Cook pasta until al dente.
• Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
• Add garlic and cook 30 seconds.
• Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
• Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
• Mix in basil and both cheeses and stir until cheeses melt.
• Season to taste.
• Remove sauce from heat.
• Drain pasta.
• Add to skillet; toss to coat with sauce.
• Serve immediately.

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.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
• Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Steps:

• 1. Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
• 2. Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
• 3. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.