Pastawithsundriedtomatoescherrytomatoesolivesandgoat Recipes

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SUN DRIED TOMATO PASTA



Sun Dried Tomato Pasta image

Made with pantry and fresh ingredients, this sun dried tomato pasta is a super easy recipe that's perfect for a busy weeknight. But you will love it so much that it's worthy of a weekend meal too.

Provided by Paige Adams

Categories     Pasta

Time 20m

Number Of Ingredients 10

10 ounces penne
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 8-ounce jar sun dried tomatoes, drained and roughly chopped
1/3 cup grated Parmesan plus more for serving
1-1/2 cups baby arugula
1 tablespoon chopped parsley

Steps:

  • Bring a large saucepan of salted water to a boil. Cook the penne until al dente according package instructions. Reserve 1/2 cup pasta water before draining in a strainer.
  • Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until fragrant, about 30 seconds.
  • Add the tomatoes and sauté for 2 minutes.
  • Stir the pasta into the tomatoes.
  • Pour in the reserved pasta cooking water letting it bubble for a couple minutes, stirring to coat the pasta.
  • Fold in the Parmesan followed by the arugula.
  • Garnish with parsley and additional cheese before serving.

Nutrition Facts : Calories 474 calories, Sugar 23.4 g, Sodium 490.5 mg, Fat 8.2 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 86.2 g, Fiber 9.5 g, Protein 20.2 g, Cholesterol 4.8 mg

PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT



Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives and Goat image

Can be prepared in less than an hour. I just love pasta and goat cheese and Tomatoes so I love this. This can be prepared as a side dish or a meatless main. Either way it is pretty yummy

Provided by conniecooks

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 large garlic cloves, minced
3/4 cup chopped onion
2 tablespoons olive oil (you can use the sundried tomato oil)
salt & pepper
2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
1/2 cup chicken broth (you can use vegetable broth)
1 cup cherry tomatoes
1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
1/3 cup fresh basil, chopped
1/3 cup flat leaf parsley, chopped
1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
4 ounces montrachet or 4 ounces chevre goat cheese

Steps:

  • Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
  • Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
  • Add the cherry tomatoes and heat till skins begin to pop.
  • Stir in olives, basil and parsley.
  • Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
  • Salt and fresh ground pepper to taste.

Nutrition Facts : Calories 667.2, Fat 18.2, SaturatedFat 2.7, Sodium 732.6, Carbohydrate 107.6, Fiber 8.8, Sugar 13.6, Protein 20.7

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