Best 4 Sun Dried Tomato Garlic And Jalapeño Pasta Recipes
Indulge in a tantalizing culinary journey with our sun-dried tomato, garlic, and jalapeño pasta extravaganza. This delectable dish is a symphony of flavors, textures, and aromas that will transport your taste buds to a realm of pure bliss. The sun-dried tomatoes, bursting with umami richness, lend a sweet and tangy note, while the garlic and jalapeños add a delightful savory heat. Tossed with perfectly cooked pasta and a hint of fresh herbs, this dish is a harmonious blend of bold and vibrant flavors. Elevate your pasta experience with our curated collection of recipes, each offering a unique twist on this classic dish. From a creamy sun-dried tomato and goat cheese sauce to a spicy sun-dried tomato and sausage pasta, our recipes cater to every palate. Get ready to tantalize your senses and embark on a culinary adventure like no other.
Check out the recipes below so you can choose the best recipe for yourself!
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
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, GARLIC, AND JALAPEñO PASTA
Categories Pasta Tomato Sauté Vegetarian Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
GARLIC SUN-DRIED TOMATO PASTA
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
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta dish. Look for ripe tomatoes, firm peppers, and fragrant garlic.
- Sun-dry your own tomatoes: If you have the time, sun-drying your own tomatoes is a great way to get the most flavor out of them. Simply slice the tomatoes in half, sprinkle them with salt and pepper, and let them dry in the sun for several days.
- Roast your peppers and garlic: Roasting the peppers and garlic will help to bring out their natural sweetness and flavor. You can roast them in the oven or on a grill.
- Use a good quality olive oil: Olive oil is an essential ingredient in this dish, so make sure you use a good quality oil that has a fruity, peppery flavor.
- Don't overcrowd the pan: When you're cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly and will make it more likely to stick together.
- Season to taste: Once the pasta is cooked, season it with salt and pepper to taste. You can also add some grated Parmesan cheese or red pepper flakes for extra flavor.
Conclusion:
This sun-dried tomato, garlic, and jalapeño pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta recipe, give this one a try.
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