Best 6 Pasta With Sun Dried Tomatoes Recipes

CORN PASTA WITH SUN-DRIED TOMATOES

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.

BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - INA GARTEN

Steps:

• Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
• Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
• To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
• Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

PASTA WITH RICOTTA AND SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
• Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.

SUN-DRIED TOMATO FETTUCCINI RECIPE

Steps:

• Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
• While your pasta is cooking, add olive oil to a large pot over medium-high heat.
• Saute garlic for 1-2 minutes.
• Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
• Turn heat to medium-low and whisk in whipping cream and sour cream.
• Let simmer and thicken for 5 minutes.
• Add spinach to sauce and cook until wilted.
• Add salt and pepper, to taste.
• If sauce is too thick, use reserved pasta water to thin it out.
• Add pasta to prepared sauce and toss until coated.

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE

Steps:

• In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT

Steps:

• Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• Add the cherry tomatoes and heat till skins begin to pop.
• Stir in olives, basil and parsley.
• Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
• Salt and fresh ground pepper to taste.