Sun Dried Tomato Basil Hummus Pasta Recipes

SUN-DRIED TOMATO BASIL HUMMUS PASTA

Steps:

• If you use dry (not packed in oil) sun-dried tomatoes, you'll need to soak them in warm water in a small bowl for 30 minutes or until they're soft. Once the tomatoes are soft, remove them from the bowl but don't discard the water. (See the notes below for ways you can use the leftover tomato water.)
• Add the chickpeas, 5 sun-dried tomatoes, 5 large basil leaves, 1 small garlic clove, 1/4 tsp cumin, 1/4 tsp salt, 1/4 tsp pepper, 3 tbsp lemon juice, and 1 tbsp water to a food processor. Blend on high until the hummus is smooth and creamy.
• In a large pan, saute the diced onion in 3-4 tbsp vegetable broth until the onions are soft and translucent. Add more broth if the pan gets too dry.
• While the onions are cooking, boil water in a large pot and cook the noodles. When the noodles are done cooking, carefully reserve 1 cup of the hot pasta water and drain the rest.
• Add the hummus, ¾ cup of the reserved pasta water (add more if necessary), and 4 big handfuls of fresh spinach to the pan with the onions. Mix it well to combine the hummus with the water to make the sauce. It will look like a lot of spinach but it will wilt and shrink down after a few minutes.
• Add the cooked noodles to the pan with the sauce and mix it all together so the sauce coats every noodle. If the sauce is too thick, add the last 1/4 cup of the hot pasta water to thin the sauce. Garnish with more fresh basil before serving.

PASTA WITH SUN-DRIED TOMATOES

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.

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

SUN-DRIED TOMATO HUMMUS

Steps:

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

HUMMUS WITH SUN-DRIED TOMATOES

Steps:

• If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours.
• In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid.
• Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)