Lindas Sun Dried Tomato Pasta Fresca Recipes

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PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

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.

LINDA'S SUN-DRIED TOMATO PASTA FRESCA



Linda's Sun-Dried Tomato Pasta Fresca image

This is a variation on my Pasta Fresca recipe I came up with when I had dried a ton of Roma tomatoes in my food dehydrator. It is very pretty to look at and goes well with light sauces so it is economical as well. It is a little more difficult to roll out than the Pasta Fresca egg noodles but worth the extra effort. Serve simply with olive oil, butter, minced garlic, kosher salt and cracked black pepper and lots of fresh basil and flat leaf parsley. Pass the parmesan!

Provided by Secret Agent

Categories     One Dish Meal

Time 29m

Yield 4 serving(s)

Number Of Ingredients 3

3 cups unbleached all-purpose flour
1/4 cup sun-dried tomato (not oil packed, chopped fine)
4 large eggs (you may need one additional yolk to get the pasta to the right consistency)

Steps:

  • Put flour and sun dried tomatoes into your food processor and whiz for about 30 seconds. Check the size of the tomatoes since they should be pulverized. Whiz another 30 seconds if you need to.
  • Add the eggs and pulse a few times, scrape down the bowl, and whiz until the pasta starts coming together.
  • If the pasta dough is too crumbly to hold together when you squeeze it in your hand you should add another egg yolk and whiz some more.
  • Just as in the pasta fresca recipe you should dump everything into a zip lock bag and press together to form a log.
  • Store in the fridge for 30 minutes to relax the gluten.
  • Cut the log into 8 discs.
  • With your pasta machine or mixer attachment knead the discs 4 or 5 times until they are smooth and satiny. Flour is your friend so make sure you use lots of it when rolling and cutting pasta!
  • When all are kneaded, roll them to the desired thickness one setting at a time. On my Kitchen Aid I roll to #6 and on my Atlas I roll to #7.
  • Attach your fettuccine cutter and cut strips flouring like mad so they don't stick. Spaghetti and other cuts do not work as well as fettuccine cutters.
  • Let dry while you boil a large pot of salted water with a tablespoon of olive oil in it and make the simple sauce described above.
  • Remember, fresh pasta cooks lots faster than dried pasta from a box. Check fettuccine after 2 minutes and keep checking until the desired tenderness is reached.
  • To freeze pasta fresca, separate into four portions and loop them into little nests. Freeze in small containers so they are not crushed and don't stick together.
  • In my pasta fresca recipe I neglected to say that I stir my frozen pasta with either a chopstick or the handle of a wooden spoon. This works better than spoons and the many pasta ladles on the market.
  • I hope you enjoy this recipe.

Nutrition Facts : Calories 423.5, Fat 6, SaturatedFat 1.7, Cholesterol 211.5, Sodium 142.6, Carbohydrate 73.8, Fiber 3, Sugar 1.9, Protein 16.4

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     Italian Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

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