Sun Dried Tomato Pasta With Pasilla Chiles Recipes

SUN-DRIED TOMATO PASTA WITH PASILLA CHILES

Steps:

• Bring water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
• Drain pasta. Add to ingredients in saucepan; stir. Top with cheese.

PASTA WITH SUN-DRIED TOMATOES

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 PASTA WITH CHILES

Steps:

• Place shallots and garlic in olive oil and cook covered for 5 mins, or until soft.
• Stir in eggplant and cook for 3 minutes.
• Add Italian seasoning, sun-dried tomatoes, and green chiles, and stir well.
• Turn the heat down to low, cover, and cook for 10 mins, stirring on occassion.
• Add cream, stir well, and allow to heat thru for 5 minutes.
• Puree mixture in blender, then add salt and pepper to taste.
• Toss with cooked pasta, sprinkle with Parmesan cheese, and serve.