Best 5 Sun Dried Tomato Olive And Parmesan Carbonara Recipes
Indulge in the symphony of flavors that is Sun-Dried Tomato, Olive, and Parmesan Carbonara, a delectable pasta dish that tantalizes your taste buds with every bite. This classic Italian dish takes on a vibrant twist with the addition of sun-dried tomatoes, briny olives, and nutty Parmesan cheese. Immerse yourself in the creamy and rich sauce that lovingly coats each strand of pasta, while the sun-dried tomatoes impart a burst of tangy sweetness. The olives add a salty and savory depth, perfectly complementing the creamy sauce. Grated Parmesan cheese bestows upon the dish an umami-rich and nutty finish, tying all the flavors together in perfect harmony. Prepare your palate for a journey through the Mediterranean with this delightful Sun-Dried Tomato, Olive, and Parmesan Carbonara.
**Other enticing recipes featured in the article:**
* **Sun-Dried Tomato Pesto Pasta:** Bask in the vibrant flavors of sun-dried tomatoes, basil, pine nuts, and Parmesan cheese, blended into a luscious pesto that elevates your pasta to new heights.
* **Olive and Artichoke Pasta:** Dive into a Mediterranean feast with this pasta dish bursting with juicy olives, tender artichoke hearts, and a zesty tomato sauce.
* **Parmesan Crusted Chicken:** Experience the crispy, golden-brown crust of Parmesan cheese enveloping tender chicken breasts, creating a delightful contrast of textures and flavors.
* **Sun-Dried Tomato and Olive Spread:** Elevate your culinary creations with this delectable spread featuring a blend of sun-dried tomatoes, olives, herbs, and spices, perfect for crostini, sandwiches, and wraps.
* **Parmesan Cheese Crisps:** Delight in the simplicity and addictive crunch of Parmesan cheese crisps, a delightful snack or garnish that adds a touch of elegance to any dish.
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.
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
LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON
Provided by Giada De Laurentiis
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.
SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA
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
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.
SILLY EASY SUN-DRIED TOMATO & OLIVE DIP
I experimented with new dip recipe for my food blog at weekendcarnivore.com . I was so happy with the result that I wanted to share it here too. It is creamy but still reduced fat and silly easy!
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into a mini chopper or food processor.
- Combine on the pulse setting for about 30 seconds until everything is well combined but there is still a chunky texture to the tomatoes.
- Serve.
Nutrition Facts : Calories 175.5, Fat 13.2, SaturatedFat 7, Cholesterol 33.6, Sodium 333.3, Carbohydrate 8.7, Fiber 1.5, Sugar 0.2, Protein 7.2
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your carbonara. Look for high-quality Parmesan cheese, eggs, and pancetta.
- Don't overcook the eggs: The eggs in carbonara should be cooked until they are just set, but not scrambled. This will give the sauce a creamy, velvety texture.
- Add the pasta water gradually: Adding the pasta water gradually will help to prevent the sauce from curdling.
- Season to taste: Be sure to taste the sauce before serving and add additional salt and pepper as needed.
- Serve immediately: Carbonara is best served immediately, while the pasta is still hot and the sauce is creamy.
Conclusion:
Sun-dried tomato, olive, and Parmesan carbonara is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love.
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