PASTA WITH SUN DRIED TOMATOES RECIPES

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PASTA WITH SUN-DRIED TOMATOES RECIPE | INA GARTEN | FOOD ...



Pasta with Sun-Dried Tomatoes Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

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.

CORN PASTA WITH SUN-DRIED TOMATOES RECIPE | ALEX ...



Corn Pasta with Sun-Dried Tomatoes Recipe | Alex ... image

Provided by Alex Guarnaschelli

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Steps:

  • In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
  • Pour the mixture into a blender and puree until smooth. If the corn is “stringy” or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
  • Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

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