10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
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!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
FANCY NANCY'S SUN DRIED TOMATO, AVOCADO, BACON, AND BRIE SAMMIE
Just made thus up for Sherrie's Sammy Challenge for this week.
Provided by Nancy R
Categories Pork
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook bacon in a 350 degree oven until crisp. Reserve bacon grease. Drain bacon on paper towles.
- 2. Dip on side of each slice of bread into bacon grease. Heat a non stick skillet on med high.
- 3. Halve avocado and slice thin. Set aside.
- 4. Place the bread in the skillet and top with sliced cheese. Sprinkle with sun dried tomatoes.
- 5. Top with bacon slices and avocado. Salt and pepper to taste and add red pepper flakes if using.
- 6. Continue to grill until the underside of the bread is toasted. Drizzel one side with the garlic aioli. Put both open sammies together. Cut on an angle and serve. enjoy
BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES
If you are looking for a show-stopping appetizer that only takes minutes to make, this Baked Brie Recipe with Sun-Dried Tomatoes is your answer! Melty cheese is topped with a mixture of sun-dried tomatoes, garlic and parsley in this addictive starter.
Provided by Deborah Harroun
Categories Appetizer
Time 12m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF.
- Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
- Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.
Nutrition Facts : ServingSize 1/12 of recipe, Calories 96 calories, Sugar 1 g, Sodium 429 mg, Fat 8 g, SaturatedFat 6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0 g, Protein 5 g, Cholesterol 17 mg
LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM
Categories Pasta Tomato Quick & Easy Parmesan Bacon Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes. Drain off fat. Add shallots and stir 1 minute. Add cream and bring to boil. Turn off heat and add sun-dried tomatoes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return linguine to pot. Add sauce and 1/4 cup Romano and stir to coat. Season with salt and pepper. Divide between plates. Sprinkle with nuts and parsley. Serve, passing additional Romano separately.
BRIE WITH SUN-DRIED TOMATOES
If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.
Provided by Miss Annie
Categories Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
- Place on serving plate.
- Remove 4 tomatoes and 1 Tbsp.
- oil, reserving remaining tomatoes and oil for other uses.
- Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
- Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
- Garnish with sprigs of parsley, if desired.
- Serve with assorted crackers.
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