Sun Dried Tomato Garlic And Jalapeño Pasta Recipes

GARLIC SUN-DRIED TOMATO PASTA

Garlic Sun-Dried Tomato Pasta image

I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.

Provided by DeeDee

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup extra virgin olive oil
4 -6 cloves crushed garlic (to taste)
1/2 cup chopped onion
1/4-1/3 cup sliced sun-dried tomato
1 teaspoon dried basil
1 teaspoon dried oregano
pepper
salt
1 dash coriander (optional)
8 ounces small shell pasta, of your choice
fresh grated parmesan cheese

Steps:

In small frying pan, saute all ingredients (on low) except pasta.
Do not let the garlic brown.
If it does, remove from heat immediately and let sit off of burner.
The longer it sits, the stronger the flavour in the oil.
Boil the pasta according to directions.
For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
Strain pasta and toss with oil mixture.
Top with parmasan cheese and enjoy!

Nutrition Facts : Calories 477.6, Fat 19.3, SaturatedFat 2.7, Sodium 85.7, Carbohydrate 66.4, Fiber 4, Sugar 4.2, Protein 12

SUN-DRIED TOMATO, GARLIC, AND JALAPEñO PASTA

Sun-Dried Tomato, Garlic, and Jalapeño Pasta image

Categories Pasta Tomato Sauté Vegetarian Quick & Easy Summer Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon unsalted butter
1/3 cup finely chopped drained sun-dried tomatoes packed in oil
2 to 4 tablespoons finely chopped pickled whole jalapeño chiles, or to taste (wear rubber gloves)
1/2 pound lasagne noodles, broken into bite-size pieces, or wide egg noodles
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment

Steps:

In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.

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