Spaghetti With Sun Dried Tomatoes Pine Nuts Recipes

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

MEDITERRANEAN PASTA SALAD

Steps:

• SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
• In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
• DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
• ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

ANGEL HAIR PASTA WITH CHICKEN, SUN-DRIED TOMATOES, AND PINE NUTS

Steps:

• Chop tomatoes (I use scissors) and place in small bowl. Cover with hot water and let sit while you proceed with recipe (at least 10 minutes).
• Cook pasta according to package directions for al dente, but don't add any salt or oil. Drain.
• Heat oil in a large skillet over medium heat. Add chicken, garlic, and crushed red pepper. Season with kosher salt. Cook, stirring occasionally, for about 2 minutes.
• Drain tomatoes, reserving 1/2 cup of the soaking liquid. Add the tomatoes and liquid to the skillet and cook for about 5 minutes or until chicken is done.
• Add pasta, basil, and pine nuts to skillet and toss well. Serve immediately.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

PASTA WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring water to a boil in a large pot, and cook pasta.
• add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
• Cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
• stir in wine and boil until wine is reduced by half, about 1-2 minute.
• Pour in chicken stock, salt, pepper and bring to a boil.
• reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
• When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
• remove from heat and sprinkle with cheese -- SERVE!

PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES

Steps:

• Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
• Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS

Steps:

• Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
• While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
• When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
• Ingredient Notes
• Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
• Serving & menu ideas
• Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.