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- Tomato pasta
A lovely vegetarian pasta dish that is perfect for Meat Free Mondays. You can also add cooked chicken breast or prawns for a heartier meal, though this dish is really flavourful as is!
226 people made this
- 250g fresh fettuccine
- 4 tablespoons butter
- 3 cloves garlic, crushed
- 250g sliced mushrooms
- 1 onion, chopped
- 1 (280g) jar marinated artichoke hearts
- 1/2 (280g) jar sun-dried tomatoes, packed in oil
- 50g sliced black olives
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 225ml dry white wine
- 1 ripe tomato, chopped
- 100g grated Parmesan cheese
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Cook pasta in boiling water until al dente. Drain.
- Melt butter over medium heat in a large saucepan. Saute onions, mushrooms and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine and lemon juice. Bring to the boil; cook until liquid is reduced by a third, about 4 minutes.
- Toss pasta with sauce. Top with chopped tomato and cheese, add pepper to taste, and serve.
Reviews & ratingsAverage global rating:(232)
Reviews in English (166)
by Gayle McKee Rowley
Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.-03 Apr 2004
by Linda T
This was very good. I am not a fan of mushrooms or olives so I left those out. I used sun dried tomatoes from a bag, rather than oil packed.. so much cheaper. All you have to do is pour boiling water over them.. let sit for 10 minutes and you have perfectly pliable tomatoes. This was a nice change from the standard red sauce. The second day I had this, I added some grilled chicken breast.. even better.-18 Nov 2002
by Tracy R
This was good with very strong flavors. Will make again and next time add some shrimp. I did find directions a little unclear. I didn't know whether or not to add the marinade from the artichokes and the oil from the tomatoes. I added about half of the marinade from artichokes and thought it was a little overpowering to the dish.-09 Mar 2003
- 2 tbsp olive oil
- 3 cloves garlic
- 1/2 red pepper, diced
- 1 jar sun dried tomatoes, drained (about 3/4 cup dry, rehydrated)
- 1 cup artichoke hearts, sliced
- 1/3 cup sliced black olives
- 1/3 cup fresh chopped basil
- 1 box bow tie pasta, cooked
- Sautee garlic in olive oil for a minute or two, then add the red peppers and basil. Cook for another minute or two, then add the tomatoes, artichoke hearts, olives and basil and allow to cook until heated through, stirring frequently. Toss with cooked pasta and enjoy!
Gently fry the garlic and parsley in a pan. Meanwhile, peel and prepare the artichokes and put them in water with some lemon juice. Then add the artichokes to the frying pan and braise for ten minutes or so, adding a splash of white wine and adjusting the salt to taste. When the artichokes are nice and tender add the sliced sun-dried tomatoes. Cook for another 5 minutes then remove from the heat. Cook the orechhiette pasta in salted boiling water and then drain. Mix the pasta with the prepared sauce and finish with a generous grating of Puglian cacioricotta cheese.
Super Easy Sundried Tomato-basil Artichoke Pasta
1/2-1 lb of pasta, depending on how much you eat (I prefer angel hair)
2 tablespoon olive oil
2 cloves of garlic
1/4 small onion, diced
1/2 red pepper, chopped
fresh spinach--l bunch chopped
1 jar sun-dried tomatoes (preferably the dry kind and not the kind packed in oil)
1 jar of marinated artichoke hearts (or fresh, if you have them)
lots of basil--either freshly chopped or dried
mushrooms if you like em
In a medium-sized frying pan, heat olive oil, garlic and onions until onions start to brown (about 3-4 minutes). Add peppers, basil and spinach until spinach starts to looks wilted (another 4 minutes or so). Stir in the tomatoes, artichoke hearts and mushrooms, or any other veggies that sound good at the time. Let the mixture simmer for a while until everything starts to take on each others flavors. Oh yeah--don't forget to make the pasta!! Mix the pasta into the vegetables and eat.
Sun-dried Tomato Artichoke Penne Pasta--gluten-free
This Sun-dried Tomato Artichoke Penne Pasta has robust Italian flavours of tomatoes, artichokes, garlic and Parmesan cheese, all in one gluten-free pasta and chicken dish!
Every time I've made my Baked Sun-dried Tomato and Artichoke Chicken recipe, I've said to Denis, "Wouldn't this be great on pasta?"
Once I discovered that gluten and I were not good friends, I gave up eating pasta. I've tried gluten-free pasta made with brown rice and quinoa flour and well, let's just say that the half-empty boxes are still sitting in my pantry. The only one I liked was one made with spelt flour.
When the folks from Barilla sent me some gluten-free penne pasta to review, I have to admit, I was a little skeptical. But the verdict? Two thumbs up! Denis even decided he likes it better than regular pasta.
So, I immediately got to work and adapted my favourite Italian-inspired chicken recipe to include this gluten-free penne from Barilla.
This Sun-dried Tomato Artichoke Penne Pasta dish is rich and creamy, it's garlicky and spicy, and it's the ultimate comfort food for a fall or winter day. Italian herbs like basil, oregano and thyme add colour and fresh flavour to tender pasta and lean chunks of skinless, boneless chicken breasts. The penne pasta holds its shape and has a warm appetizing colour too.
This is a simple chicken dinner recipe, ideal for a weeknight meal. Just brown cubes of boneless chicken in a skillet, remove to a plate, then sauté some garlic in the same pan. Add chicken broth, white wine (optional), oil-packed sun-dried tomatoes, marinated artichokes, and fresh herbs. Stir in a little cream to thicken the sauce if you like, then add the chicken back in. Combine with the cooked penne pasta and Parmesan cheese and bake in the oven for a few minutes, just until the chicken is cooked through and the cheese has melted.
That's it! Easy comfort food for us gluten-free types who have been longing for pasta.
Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad
That, my friends, is super high praise from my husband, whose usual response to food he likes is a simple "It's good." If I get an "it's good" from my husband, I know I have a winner.
Of course, it was at his request that this particular pasta salad was created
inspired by a grocery store pasta salad he loves.
Back when we lived in the Charlotte, NC area, there was a grocery store not far from our church that had a fabulous salad bar. Quite often on our way home from church on Sunday, we'd stop there and grab a quick salad for lunch.
One day they had a pasta salad chock full of sun dried tomatoes and mozzarella (two of my hubby's favorites), dressed very simply with olive oil.
Of course, Mark took a big old scoop.
After about two bites, Mark looked at me and said, "Can you make this?"
Well, you all know how I love to figure out recipes . so of course I said, "I think I can figure something out." Challenge accepted.
After a couple of tries, I had the flavor nailed. We found that dressing this pasta salad very simply works best
the dressing is just a simple combination of extra virgin olive oil and red wine vinegar. When these two ingredients mix with the salad's fresh basil and oil from the sun dried tomatoes, it's a truly fabulous flavor.
the dressing is just a simple combination of extra virgin olive oil and red wine vinegar.
Nothing more needed than a small touch of salt.
And this salad is one of those whose flavor only gets better with time. I recommend allowing the flavors to meld in the refrigerator for at least an hour before serving.
If you make it more in advance than that, the flavors will just continue to get better and better. Be aware, though, the pasta does absorb some of the olive oil. Drizzle with a small amount of additional olive oil and toss just before serving if the salad seems like it needs to be “moistened.”
My husband Mark loved this copycat version so much that this pasta salad has now become a household staple. And it still gets Mark's super high praise every time!
Tortellini Pasta Salad Ingredients:
To make this tortellini pasta salad recipe, you will need:
- Fresh tortellini: One package of fresh tortellini (whatever flavor you prefer) from the refrigerated section of the grocery store, cooked according to package instructions.
- Artichoke hearts: One jar (marinated or not — up to you), drained and roughly-chopped.
- Sun-dried tomatoes: One small jar, drained and roughly-chopped
- Arugula: Or baby spinach, kale, or any other greens you might prefer.
- Pine nuts: Briefly toasted, to bring out their flavor.
- Parmesan cheese: I used shaved Parmesan, but grated Parmesan would also be great.
- Vinaigrette: Made simply with olive oil, red wine (or balsamic) vinegar, Dijon, garlic, Italian seasoning, salt and pepper.
Artichoke and Sun-Dried Tomato Pasta
Pasta is one of the most versatile Italian specialties, available in the form of box-packed Mac’ n Cheese to your favorite fine-dining option.Tasteful and tantalizing, this artichoke and sun-dried tomato pasta is a gourmet cuisine that can be easily replicated at home, satisfying your need for the ultimate flavorful meal.
Bring in variations if you are in a mood for some protein by adding chicken cubes, shredded chicken or prawns. If you’re adding meat, make sure to saute it separately in butter or olive oil and see how the flavor of artichokes perfectly plays along with the succulent meat in the pasta.
Artichokes offer unparalleled health benefits since they are crammed with antioxidants. They are an excellent source of Vitamins C and K, folate and fiber. Artichokes are fat-free, allowing you to indulge in guilt-free dining.
How to make Artichoke and Sun-Dried Tomato Pasta
- In a large cooking pot, add water, salt and bring it to boil.
- Toss in the pasta and let it cook for 8 to 10 minutes.
- Drain the pasta, and set aside.
- Add the butter to a large saucepan and melt on medium heat.
- Toss in the garlic, onions and mushrooms when the butter simmers.Stir for about 5 minutes or until the ingredients soften.
- In the saucepan, add the artichoke hearts, olives, sun-dried tomatoes, and the lemon juice. Bring to boil, turn the heat to low, and simmertill thickens. This procedure will take 4 to 5 minutes.
- Add the pasta with cheese and fresh tomatoes.
- Sprinkle salt, pepper and crushed red chili. Stir to mix well and serve hot.
Culturally, pasta is an Italian dish, but traditionally, it is considered to be of Asian noodle lineage. According to many, pasta was actually brought by Marco Polo in the 13th Century from China to Italy.
Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta
Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta is an awesome dinner solution! It’s quick and easy and who doesn’t love Prego Homestyle Alfredo sauce with some pasta?! The awesome thing about this recipe is if you have a pickier kiddo or two, they can enjoy just pasta and sauce while the rest of you enjoy the mouth-watering vegetable saute on yours. It’s a win-win for the whole family (and that makes every momma happy)!
Six ingredients are all you need to grab at the store to be well on your way to our Sun-dried Tomato, Artichoke, Mushroom Alfredo Pasta recipe for dinner tonight! It’s so simple to make. While the pasta is cooking, saute the vegetables. Once the pasta is cooked, it’s as simple as draining the noodles, returning them to the pot, and adding the sauce! Awesome! Dinner is served just like that!
Bring a large pot of salted water to a boil. Cook the pasta for 10 to 12 minutes or until reach desired consistency. Reserve 1 cup of cooking water, drain well and set aside.
Meanwhile, prepare the other ingredients, slice the artichoke hearts if it's too big slice or chop the sun-dried tomatoes if they are too big.
In a large mixing bowl, add red onions, sun-dried tomatoes with oil, artichoke hearts with marinade, black olives, feta cheese, lemon juice and olive oil. Toss until well combined.
Once the pasta is done, add to the mixing bowl, stir with a wooden spatula until evenly mixed. You may need to add a bit pasta-cooking water if it seems a bit dry. Season to taste with salt and black pepper.
Divide among the serving plates, and top with fresh basil leaves. Serve and enjoy.
The salad can be made a few hours or one day in advance, wrap it with a plastic wrap, and keep in the refrigerator until ready to serve.
Watch the video: Μακαρόνια φιογκάκια με βότκα και λιαστές ντομάτες (May 2022).