Sun Dried Tomato Pasta So Good Food

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.

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

SUN-DRIED TOMATO PASTA

Steps:

• In a food processor, blitz the sun-dried tomatoes, mint, oil, vinegar, tomato paste, garlic, salt, pepper flakes, and sugar until smooth, 1 to 3 minutes, scraping down sides of the bowl as needed. Transfer to a large heatproof bowl.
• Bring 4 quarts of water to boil in a large pot. Add the pasta and 1 tablespoon of salt and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking water, then drain the pasta in a colander. While the pasta drains, whisk 1 cup of the reserved pasta cooking water into the sauce.
• Add the pasta to the sauce and toss gently with tongs, adjusting consistency with remaining reserved pasta cooking water as needed. Sprinkle with pine nuts. Serve with the grated Pecorino.

SUN-DRIED TOMATO PASTA SO GOOD !!!

Steps:

• In large pan- boil chicken in water until cooked set aside to cool.
• When cool cut in small pieces.
• I another large pan, cook 3 cups cream just until it boils ( watch so it does not boil over ! ) Add bouillon, asiago cheese and wine.Stir until well blended.
• Add cornstarch mixture and simmer constantly until thickened.
• Mix in sun-dried tomatoes.
• This can be made ahead of time and put in fridge for later use.
• Cook bacon in large fry pan and cook until crisp.
• remove and drain on paper towel.
• in same pan add butter over medium heat, saute red onion and garlic and sliced mushrooms until cooked, add bacon cook for 2-3 minutes.
• stir in green onions,chicken and remaining 1 cup cream and cook until heated . Add Asiago cream sauce and blend together. Serve over pasta and sprinkle with parsley ! Worth the effort -- Enjoy with remaining white wine !

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

EASY SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta in salted water.
• Drain, reserving the liquid.
• Set aside.
• Put oil in the bottom of a serving dish.
• Crush garlic and place in oil.
• In a separate bowl, break up feta cheese until it's crumbly.
• Add enough pasta water to make it into a lumpy mixture.
• Place in serving dish.
• Chop or cut sun-dried tomatoes into small pieces and add to the cheese.
• Mix in toasted pine nuts, pecans or walnuts.
• Wet pasta with some of the reserved water and add to the mixture.
• Toss well.
• Top with basil.