Sun Dried Tomato Pasta Sauce Recipes

SUN-DRIED TOMATO SAUCE

Steps:

• Place all the ingredients into your blender and blitz until smooth
• To serve as a pasta sauce, cook and drain your pasta as per packet instructions - but when you drain the water away save a little bit in the pan (about 1 tbsp worth). Stir through the blended sundried tomato sauce and serve!

SUN-DRIED TOMATO PASTA SAUCE

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

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.

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

AMAZING SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

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!

CREAMY SUN-DRIED TOMATO PASTA SAUCE WITH PUMPKIN

Steps:

• Cook fettucine according to pkt directions.
• Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
• Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
• Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

SUN-DRIED TOMATO SAUCE

Steps:

• Place the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.
• Add the basil and lemon juice if you like; pulse the machine a few times to blend. Remove the paste from the machine, and stir in the nuts and just enough additional oil to make the mixture silky rather than oily. Taste and adjust seasoning.