FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
Provided by David Deephanphongs
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook Farfalle very al dente, and drain.
- Heat olive oil on medium high in a large saucepan.
- Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- Add diced plum tomato, and saute for another 2-3 minutes.
- Add white wine, stir for a minute, then add bell pepper.
- Let reduce for another minute, and add farfalle.
- Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
- Serve.
FARFALLE WITH TOMATO HERB SAUCE
Since I began seriously experimenting with italian food, this is the sauce I was hoping to find. The addition of the chicken broth, creates a lighter tomato based sauce. The tomato complements the rest of the flavors rather than overwhelming them. Give it a try if you're looking for something different than your typical herb sauce. Another nice addition to this would be adding a few mussels to the sauce. It's a very traditional recipe. Found on the Italian Trade Commission's website.
Provided by OwlMonkey
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pan.
- Add garlic, peperoncino, basil, parsley and oregano.
- Sauté on low heat, then add the tomatoes and half of the broth.
- Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed.
- Dress with Parmigiano and serve.
Nutrition Facts : Calories 1336.1, Fat 47.4, SaturatedFat 14, Cholesterol 39.3, Sodium 1406.4, Carbohydrate 182.4, Fiber 10.4, Sugar 13.8, Protein 43.5
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
FARFALLE WITH TOMATO SAUCE
Farfalle fresh pasta cooked with a classic vegetable and tomato sauce.
Provided by zarraahh
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put on apron and wash hands.
- Make sure all working surfaces are clean and safe.
- Get out equipment and measure 2 glasses of water into saucepan, start to boil for the pasta.
- Add the pasta and make sure the cooker is on medium heat.
- Pour olive oil into frying pan and begin to fry on medium heat.
- Begin to chop the onion, garlic, carrots and pepper (diced).
- When the oil begins to sizzle in the pan add all the ingredients you have chopped, one by one carefully. Stir occasionally to avoid burning.
- Once the vegetables are cooking nicely add half of the tinned tomatoes into the frying pan and mix immediately. If neccesary add the tomatoe puree to give a hint of flavour.
- Check on the pasta. If ready take out place into a colander to drain out the water, then place onto dish. If not ready wait a few more minutes then do the above.
- Keep on stirring the vegetables and sauce, if necessary add a little bit of water to keep it cooking into a saucy mixture. Add your mixed herbs, salt and pepper.
- Finely add to the pasta. Serve with cheese (optional)and enjoy.
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