Bow Tie Pasta With Sun Dried Tomatoes And Kalamata Olives Recipes

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

BOW TIE PASTA WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
• Stir in oil.
• Stir in remaining ingredients and mix well.
• **I have also added broccoli to pasta water while cooking pasta and this is very good too.

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN

Steps:

• Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
• Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
• Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
• Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Steps:

• Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.