Easy Sun Dried Tomato Pasta 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

Steps:

• Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
• Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
• Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
• To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

SUN DRIED TOMATO AND TURKEY ONE POT PASTA

Steps:

• Heat oil in a large pot or dutch oven over medium heat
• Once the oil is hot add the ground turkey to the pot
• Allow the turkey to brown for 3 minutes
• Add salt, pepper and garlic powder to the pot with the ground turkey
• Continue cooking the turkey and spices and breaking into small crumbles with a spatula for 4 minutes
• Add the dry pasta, sun dried tomatoes with oil, diced tomatoes with liquid, chicken broth, and water to the pot
• Stir the ingredients to combine
• Increase the heat to high and bring to a rolling boil - continue stirring occasionally as you bring to a boil
• Once boiling, reduce to a simmer
• Continue simmering for 8-9 minutes stirring frequently
• Test the pasta to check if its cooked, if it is turn off the heat. If not, continue simmering
• To make the pasta extra creamy, stir in 1/4 cup grated parmesan cheese
• Allow to cool slightly and serve with parmesan cheese, crushed red pepper and basil

5 MINUTE SUN DRIED TOMATO PESTO PASTA

Steps:

• In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
• In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

EASY SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta in salted water.
• Drain, reserving the liquid.
• Set aside.
• Put oil in the bottom of a serving dish.
• Crush garlic and place in oil.
• In a separate bowl, break up feta cheese until it's crumbly.
• Add enough pasta water to make it into a lumpy mixture.
• Place in serving dish.
• Chop or cut sun-dried tomatoes into small pieces and add to the cheese.
• Mix in toasted pine nuts, pecans or walnuts.
• Wet pasta with some of the reserved water and add to the mixture.
• Toss well.
• Top with basil.

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.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.