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.
SUN-DRIED TOMATO PASTA WITH PASILLA CHILES
Mix up your weeknight routine with this fast and flavorful pasta dish made with penne pasta, pasilla chiles and chopped sun-dried tomatoes.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to ingredients in saucepan; stir. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
SHORT RIBS WITH COFFEE AND CHILES
There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of types of chiles and a little red wine, the result is an unfamiliar yet old-fashioned dish that seems to please everyone.
Provided by Mark Bittman
Categories meat, main course
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
- In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.
SHORTCUT TORTILLA SOUP
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat broiler. Arrange chilies and tomatoes in a single layer on a rimmed baking sheet and place a few inches away from broiling element. Cook until charred on one side, then flip them with tongs and char other side, about 5 to 8 minutes total. When cool, skin, stem and seed chilies, then chop them.
- Put oil in a large saucepan over medium heat; a minute later add garlic and onion and cook, stirring occasionally, until golden and softened, about 10 minutes. Add tomatoes and chilies, crushing tomatoes with back of a wooden spoon. Season with salt, pepper and a pinch of oregano; add stock or water and adjust heat so mixture simmers gently. Cook for 20 to 30 minutes, crushing tomatoes from time to time. (You can prepare soup up to this point in advance. Let it sit for a few hours, or cover and refrigerate for up to a day before reheating and finishing.)
- Stir in tortilla chips and simmer another three to five minutes. Season to taste with lime juice, salt and pepper, then garnish if desired and serve with lime wedges.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 773 milligrams, Sugar 7 grams, TransFat 0 grams
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
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!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
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