Spicy Sun Dried Tomato Sauce Recipes

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GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE



Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce image

This is an Italian-inspired seafood pasta recipe with lots of flavors at play. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in a lot of Spicy Creamy Sauce and served over fettuccine pasta. Everything spiced up with basil and crushed red pepper. YUM!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 10

1/2 lb shrimp ((Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too))
4 oz sun-dried tomatoes (in olive oil)
1/4 teaspoon salt
1/4 teaspoon paprika
4 garlic cloves (minced)
1 cup half-and-half (or whole milk)
1 teaspoon dried basil
¼ teaspoon crushed red pepper
1 cup Parmesan cheese (, freshly shredded)
8 oz fettuccine pasta ((use gluten free brown rice fettuccine for gluten free version))

Steps:

  • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  • In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
  • Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
  • Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
  • Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
  • In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
  • Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.

Nutrition Facts : Calories 522 kcal, Carbohydrate 62 g, Protein 33 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 1087 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

SPICY SUN-DRIED TOMATO PESTO



Spicy Sun-dried Tomato Pesto image

Provided by Geoffrey Zakarian

Time 25m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 pound penne pasta
1 cup oil-packed sun-dried tomatoes, drained
1/2 cup piquillo peppers, drained
1/2 cup toasted hazelnuts
2 tablespoons sherry vinegar
2 tablespoons red chili sauce, such as sambal olek
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup grated Pecorino Romano cheese, plus more for serving
2 tablespoons European-style full-fat butter, softened
Fresh basil leaves, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
  • While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
  • Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
  • Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE



Pasta with Spicy Sun-Dried-Tomato Cream Sauce image

An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe

Provided by Hollander Finegold

Categories     Milk/Cream     Dairy     Pasta     Pepper     Tomato     Kid-Friendly     Dinner     Party     Noodle     Bon Appétit     Oregon     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes (4 main-course) servings

Number Of Ingredients 9

1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE



Pasta With Spicy Sun-Dried Tomato Cream Sauce image

Make and share this Pasta With Spicy Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Ashley U

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 garlic cloves, finely chipped
1 cup sun-dried tomato packed in oil, chopped, drained
1 cup whipping cream
1 (7 1/4 ounce) jar roasted red peppers, drained, chopped
1/2 teaspoon crushed red pepper flakes
1 cup fresh basil leaf, chopped
1 lb penne pasta
1 cup parmesan cheese, freshly grated

Steps:

  • Heat oil in heavy medium saucepan over medium heat.
  • Add garlic; sauté 1 minute.
  • Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
  • Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
  • Drain, reserving 3/4 cup pasta cooking liquid.
  • Return pasta to pot.
  • Add sauce, cheese and 1/2 cup basil and toss to coat.
  • Add enough reserved cooking liquid to pasta to moisten if dry.
  • Season with salt and pepper.

SPICY SUN-DRIED TOMATO SAUCE



Spicy Sun-Dried Tomato Sauce image

Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 50m

Yield 7-8 cups, 16 serving(s)

Number Of Ingredients 14

4 cups sun-dried tomatoes, dry packed (about 14 ounces)
6 cups water
1/4 cup extra virgin olive oil
3 cups onions, diced
1/2 cup carrot, peeled and grated
6 garlic cloves
1 cinnamon stick, 2 inches, 2 pinches cinnamon
1 strip orange peel, 1/2 inch by 3 inches, pith removed
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
6 cups water
2 -3 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar

Steps:

  • Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
  • In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
  • Reduce heat to low, cover the pan, and simmer for 20 minutes.
  • Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
  • Reduce heat to low and simmer, uncovered, for 10 minutes.
  • Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
  • Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

SPICY SUN-DRIED TOMATO AND CLAM SPREAD



Spicy Sun-Dried Tomato and Clam Spread image

A slightly spicy and creamy spread of sun-dried tomatoes and clams. This spread tastes great served with good pita bread!

Provided by CHAUSER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 10

⅓ cup sun-dried tomatoes
1 clove garlic
½ teaspoon crushed red pepper
½ teaspoon dried parsley
½ teaspoon dried basil
¼ teaspoon chili powder
1 dash salt
1 dash pepper
1 (8 ounce) package cream cheese, softened
1 (6.5 ounce) can minced clams, drained

Steps:

  • In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.4 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 137 mg, Sugar 0.6 g

RECIPE: SPICY CHICKEN SKEWERS WITH SUN-DRIED TOMATO SAUCE



Recipe: Spicy Chicken Skewers with Sun-Dried Tomato Sauce image

Provided by Nealey Dozier

Categories     Main dish     Dinner     Poultry dish

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
2 tablespoons fresh rosemary leaves, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
2 to 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
1 (6.7-ounce) jar sun-dried tomatoes packed in oil (do not drain)
1 large clove garlic, smashed
2 tablespoons sherry vinegar (See Recipe Notes)
1 tablespoon tomato paste
1 tablespoon honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Canola oil, for brushing grill grates
Lemon slices, for garnish
Italian parsley, for garnish

Steps:

  • For the marinade, combine olive oil, garlic, rosemary, lemon juice, red pepper flakes, and salt in a large bowl and whisk to combine. Fold in chicken and stir to coat. Marinate for a minimum of 1 hour or overnight.
  • For the basting sauce, place the sun-dried tomatoes along with their oil in a mini food processor and pulse until coarsely chopped. Add garlic, vinegar, tomato paste, honey, and red pepper flakes and process until the mixture is smooth. Season with salt and pepper and set aside.
  • When ready to grill, thread the chicken onto skewers so the meat will lay flat against the grill, leaving a 1/2-inch space between pieces. Preheat a large grill pan over medium heat. Once hot, brush the grates with canola oil. Season the skewers generously with salt and pepper and place on the grill.
  • Using a silicone brush, baste the top of the chicken with sun-dried tomato sauce. Cover the grill - if cooking indoors, tent the grill pan with foil to create an oven effect. After 5 minutes, flip the skewers and brush the other side with the basting sauce; cover. Continue cooking, turning if necessary, until chicken is cooked through, about 12 to 15 minutes total. (To check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink.)
  • Transfer the skewers to a clean serving platter. Scrape any leftover bits of caramelized basting sauce over the chicken. Serve warm with lemon slices and minced Italian parsley as garnish.

Nutrition Facts : SaturatedFat 5.3 g, UnsaturatedFat 0.0 g, Carbohydrate 35.2 g, Sugar 23.0 g, ServingSize Serves 4, Protein 57.7 g, Fat 30.5 g, Calories 629 cal, Sodium 628.8 mg, Fiber 6.8 g, Cholesterol 0 mg

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE



Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Jennifer Parisi

Categories     Olive     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Feta     Parmesan     Basil     Bon Appétit     California     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 pound rigatoni
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
1 tablespoon minced garlic
1 29-ounce can ready-cut tomatoes
1/2 cup Kalamata olives, pitted, chopped
1 cup fresh chopped basil
1 cup crumbled feta cheese(about 4 ounces)
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
  • Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

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