Sun Dried Tomato Pate 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.

SUN-DRIED TOMATO PATE



Sun-Dried Tomato Pate image

Excellent recipe for parties - can also substitute prepared sun-dried tomato pesto for sun-dried tomatoes

Provided by Lisa8497

Categories     Spreads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup sun-dried tomato packed in oil, coarsely chopped
8 ounces cream cheese, reduced fat or" fat free ok
1/4 cup chopped green onion
1/4 cup butter
1/2 cup grated parmesan cheese
1 clove garlic
1/4 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon basil

Steps:

  • Combine all ingredients in a food processor.
  • Blend well, pausing frequently to scrape sides of bowl.
  • Refrigerate at least 4 hours before serving.

RED PEPPER AND SUN-DRIED TOMATO PATE



Red Pepper and Sun-Dried Tomato Pate image

Make and share this Red Pepper and Sun-Dried Tomato Pate recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 large red peppers (capsicums)
1 teaspoon freshly grated gingerroot
1/2 cup chopped sun-dried tomato (in oil)
250 g cream cheese

Steps:

  • Cut peppers in half lengthways.
  • Remove seeds and stem.
  • Place cut-side down on an oven tray and grill until the skins are blistered and brown.
  • Remove from oven and wrap in foil.
  • Leave to cool.
  • When cool enough to handle, remove skin.
  • Place the pepper halves the ginger and the sundried tomatoes in a food processor.
  • Add cream cheese and process to form a smooth paste.
  • Place in a dish and chill until needed.

CREAMY SUN-DRIED TOMATO FETTUCCINE



Creamy Sun-Dried Tomato Fettuccine image

A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.

Provided by ybseball

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Creamy

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil, divided
¾ pound dry fettuccine pasta
½ cup plain fat-free Greek yogurt
¼ cup reduced-fat sour cream
½ cup sun-dried tomatoes, sliced
5 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons sugar, or more to taste
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
1 ½ cups baby spinach
crushed red pepper flakes

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
  • Mix together Greek yogurt and sour cream in a small bowl.
  • Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
  • Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g

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