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.
LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON
Provided by Giada De Laurentiis
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.
SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA
This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.
Provided by Sueie
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until it is al dente.
- Whisk together eggs, cream and mustard in a bowl.
- Add plenty of seasoning and whisk again.
- Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
- Toss over very low heat for 1 minute,until the mixture thickens slightly.
- It is important to heat mixture through quickly, so that eggs do not have time to scramble.
- Serve immediately.
SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN
This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.
Provided by Kozmic Blues
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
- Add the garlic saute for 1 minute.
- Add the lemon juice, mix and remove from heat.
- Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400 for 20 minutes.
- Transfer to the broiler to brown the top, about two minutes.
- Let the frittata sit for 10 minute before serving.
- Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
KALAMATA OLIVE AND SUN-DRIED TOMATO BAGEL SMEAR
This is another bagel smear that is popular in our house. If you use fat free cream cheese and sour cream, you can reduce the calories considerably without altering the taste noticeably.
Provided by Normaone
Categories Spreads
Time 10m
Yield 1 1/2 cups,about
Number Of Ingredients 5
Steps:
- Put the sun dried tomatoes in a small bowl and cover with boiling water.
- Let stand until soft, about 10 minutes.
- Drain, pat dry and finely chop the tomatoes.
- In a medium bowl, combine the cream cheese and sour cream.
- Add the chopped olives, chopped onion and chopped tomatoes.
- Season to taste.
- Refrigerate until 1 hour before you are ready to use it.
- Let stand 1 hour at room temperature before using.
More about "sun dried tomato olive and parmesan carbonara food"
SUN-DRIED TOMATO CARBONARA (20-MINUTE DINNER) - THE …
From thegoodheartedwoman.com
5/5 (5)Total Time 20 minsCategory Main Course, Main DishCalories 296 per serving
- Heat 6 quarts of water in a large pot on high heat. When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil. Reduce heat to simmer and add pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)
- Drain sun-dried tomatoes. (Put the oil back in the jar to use later!) Chop the sun-dried tomatoes into 1/4"-1/2" pieces. Set aside.
- When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
COOKBOOK REVIEW: THUG KITCHEN 101 + SUN-DRIED TOMATO …
From cakenknife.com
5/5 (1)Category Cookbook ReviewsServings 4Total Time 20 mins
CREAMY KALE AND SUN-DRIED TOMATO CARBONARA | CANADIAN …
From canadianliving.com
PASTA CARBONARA WITH LEEKS AND SUN-DRIED TOMATOES
From girlversusdough.com
CARBONARA WITH BACON AND SUN-DRIED TOMATOES
From mecooks.com
SUN DRIED TOMATO PASTA WITH SPINACH - COOKING CLASSY
From cookingclassy.com
PASTA CARBONARA WITH LEEKS AND SUN-DRIED TOMATOES
From popsugar.com
SUN-DRIED TOMATO MUSHROOM CARBONARA
From wholeandheavenlyoven.com
5/5 (1)Total Time 30 minsServings 6Calories 312 per serving
- In a medium bowl, whisk egg yolks, egg, and Parmesan until completely smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a Dutch oven or large skillet, heat olive oil over medium-high heat until pan is hot and olive oil is shimmery. Add mushrooms to pan and saute, stirring mushrooms occasionally until they are lightly-browned and tender (about 3-5 minutes)
- Add shallot, garlic, and tomatoes to mushrooms and saute an additional 1-2 minutes until fragrant and a light golden brown. Season mushrooms with salt and pepper to taste.
- Bring a pot of lightly-salted water to a boil and cook pasta until just barely al-dente. Reserve 1-1/2 cups pasta cooking water and drain pasta.
SUN DRIED TOMATO OLIVE AND PARMESAN CARBONARA RECIPES RECIPE
From alicerecipes.com
ONE POT CREAMY SUN-DRIED TOMATO PASTA | GIMME SOME OVEN
From gimmesomeoven.com
FOOD & WINE'S BEST SUN-DRIED TOMATO RECIPES
From foodandwine.com
CRISP PARMESAN, OLIVE & SUNDRIED TOMATO POLENTA BITES - BBC …
From bbcgoodfood.com
PASTA CARBONARA WITH SUN-DRIED TOMATOES AND LEEKS
From popsugar.com
30 COLORFUL RECIPES WITH SUN-DRIED TOMATOES
From allrecipes.com
ASPARAGUS CARBONARA WITH SUN DRIED TOMATOES - FAMILY-FRIENDS-FOOD
From family-friends-food.com
SUN-DRIED TOMATO VINAIGRETTE | CANADIAN LIVING
From canadianliving.com
GNOCCHI FROM SCRATCH, WITH SUN DRIED TOMATOES, KALE, AND ... - REDDIT
From reddit.com
PASTA CARBONARA WITH LEEKS AND SUN-DRIED TOMATOES
From popsugar.com
SUN-DRIED TOMATO AND OLIVE BREAD RECIPE - BBC FOOD
From bbc.co.uk
CHRIS COLLINS ON INSTAGRAM: "EASY COMFORT FOOD GRUB. TOMATO …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love