SUN DRIED TOMATOES IN OIL RECIPES RECIPES

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PASTA WITH SUN-DRIED TOMATOES RECIPE | INA GARTEN | FOOD NET…



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

PENNE WITH SUN-DRIED TOMATO PESTO RECIPE - FOOD NETWORK



Penne with Sun-Dried Tomato Pesto Recipe - Food Network image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

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.

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PENNE WITH SUN-DRIED TOMATO PESTO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category main-dish
Cuisine italian
  • 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.
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SICILIAN MEATBALLS AL FORNO | LAMB RECIPES | JAMIE OLIVER
Making meatballs from scratch is a great way of using under-loved, cheap cuts of meat, plus you know exactly what’s gone into them. I’ve kept the pasta simple to let those Sicilian flavours really sing.
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Total Time 1 hours 10 minutes
Cuisine italian
Calories 841 calories per serving
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    6. Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside.
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    9. Add the plum tomatoes and cinnamon, breaking up the tomatoes with a spoon, then simmer for about 20 minutes, or until reduced, stirring every so often.
    10. Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves.
    11. Spoon the sauce into an ovenproof dish (25cm x 30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top.
    12. Bake in the oven for 15 to 20 minutes, or until golden and bubbling.
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