Sun Dried Tomato Olive And Parmesan Carbonara Recipes

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PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

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.

SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA



Sun-Dried Tomato Olive and Parmesan Carbonara image

This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.

Provided by Sueie

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

250 g fettuccine pasta
2 eggs, beaten
2/3 cup cream
1 tablespoon coarse grain mustard
1/2 cup sun-dried tomato, drained and thinly sliced
2 tablespoons sliced black olives
2/3 cup fresh grated parmesan cheese
12 fresh basil, leaved shredded
salt & freshly ground black pepper

Steps:

  • Cook pasta until it is al dente.
  • Whisk together eggs, cream and mustard in a bowl.
  • Add plenty of seasoning and whisk again.
  • Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
  • Toss over very low heat for 1 minute,until the mixture thickens slightly.
  • It is important to heat mixture through quickly, so that eggs do not have time to scramble.
  • Serve immediately.

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