Penne With Sun Dried Tomatoes Recipes

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.

Steps:

• PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
• MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
• ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Steps:

• Cook pasta in boiling water for 10 minutes and drain.
• In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
• Toss pasta with the tomato, garlic, and spinach mixture.
• Serve warm.

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.

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:

• Preheat the oven to 350 degrees.
• Put the sun-dried tomatoes in a bowl, add 1/2-cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
• Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
• Drain the sun-dried tomatoes, and slice them thin.
• Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
• Add the penne to the boiling water in the large pot, and cook over high heat to desired doneness, 8 to 12 minutes.
• While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat; then spray it twice with the vegetable oil. Toss in the garlic and flour; then, whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil, and continue cooking for about 5 minutes, until thickened. Reduce the heat to the lowest setting, and stir in basil.
• Drain the cooked pasta, and transfer to a warm serving bowl. Add the chicken, vegetables and sauce. Season with salt, if desired, and toss. Garnish with olive slices.

Steps:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
• In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
• In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350.
• If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
• Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
• Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
• Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
• Shred chicken and reserve cooking juices.
• Drain the sundried tomatoes and chop them fine.
• Pour the chicken cooking juices into a small saucepan.
• Add the shallot, mushrooms, peas, and tomatoes.
• Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
• Remove pan from heat.
• Cover to keep veggies warm.
• Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
• While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
• Add garlic and flour, then whisk in evaporated skim milk.
• Add the nutmeg and red pepper flakes.
• Whisk constantly and bring to a boil.
• Continue to cook another 5 minutes, whisking constantly, until thickened.
• Reduce heat to low and add basil.
• Drain cooked pasta and place in a large bowl.
• Add chicken, veggies, and sauce.
• Toss and garnish with black olives.

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
• Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Toss with sauce.

Steps:

• Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
• Add onion and saute till tender, approx 3 minutes.
• Stir in garlic and saute 1 minute.
• Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
• Drain pasta and reserve 1/2 cup of pasta water.
• Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
• Season pasta to taste with salt-n-pep.
• Sprinkle with Goat cheese and shredded parm.
• Bon Appetite!

Steps:

• Cook onions until soft.
• Add proscuitto and cook until begins to brown.
• Add tomatoes and cream and cook until reduced by about half.
• Check seasonings.
• Prosciutto can be very salty.
• Serve over cooked pasta and top with grated cheese.
• Very easy and quick!

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.

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
• Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
• Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.