Drunken Sun Dried Tomato One Dish Pasta Recipes

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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

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.

Steps:

• In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and saute one additional minute, stirring constantly. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
• Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to.
• 1 hour, stirring occasionally, allowing the sauce to reduce and thicken.
• Serve over you pasta of choice.