Bowtiepastawithsundriedtomatoesandkalamataolives 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.

SUN-DRIED TOMATO PESTO WITH BOW TIE PASTA RECIPE

Steps:

• Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
• Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
• Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.