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How To make Tagliarini with Marinated Dried Tomatoes
-Waldine Van Geffen VGHC42A 1/2 c Oil-pk sun-dried tomatoes;
-cut into 1/8" strips -reserve the oil 1/2 c Parmesan cheese; grated
1/2 c Parsley; chop fine
2 cl Garlic; minced
1 tb Lemon juice
8 oz Tagliarini; cook al dente
Salt and pepper to taste In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv)
How To make Tagliarini with Marinated Dried Tomatoes's Videos
Easy, Creamy Tuscan Chicken Pasta Recipe | 30-Minute Chicken Dinner
GET THE RECIPE:
The most delicious and creamy Tuscan chicken pasta recipe! My sun-dried tomato pasta is made with juicy chicken breast, sliced mushrooms and marinated artichokes. The pasta is tossed in a creamy white wine sauce that is so delicious! I also add grated parmesan cheese on top for the ultimate pasta dish! This chicken dinner recipe comes together in no time and it's bound to become a family favorite!
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Marinated Sundried Tomatoes
Marinated Cherry Tomato Pasta, Italian Recipe | Giada De Laurentiis
This marinated cherry tomato pasta is everything we love about summer food: hardly any cooking, fresh ingredients, and vibrant flavor. Grab the recipe HERE:
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Sun-Dried Tomato and Burrata Pasta
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HEALTHY ROASTED GARLIC AND SUN-DRIED TOMATO SAUCE (A LIP-SMACKING RECIPE)
Sun-dried tomato and roasted garlic sauce is deliciously healthy, rich, creamy, and tangy.
With just a handful of ingredients, this recipe comes together quickly and adds the most amazing flavor to your favorite pasta, pizza, chicken, pierogies and more . Enjoy this sauce as well on any warm crusty bread or use it in sandwiches or as a dip.
No matter how you eat it, you’re sure to LOVE how versatile this sauce is.You might want to just make a double batch. It’ll go quickly.
Best of all, it’s packed with vitamins, minerals and antioxidants.
Pasta Sauce | Pizza Sauce | Easy and Quick sauces | Healthy Sauces | Dips | Best Sauces
INGREDIENTS (makes a little more than 1 Cup of sauce)
-1 Cup Sun-Dried Tomatoes
-5 Roasted garlic cloves (see below for instructions)
-1 Tsp Dried Oregano
-1 Tsp Dried Thyme
-1/2 Tsp crushed red pepper flakes (optional but add a little kick in the sauce)
-1/2 Tsp Sea salt
-1/4 Tsp Cracked Black Pepper
-1 cup Olive oil (Extra virgin or Light)
METHOD
- In a heat proof bowl, soak sun-dried tomatoes in hot water for 30mins to an hour to rehydrate it
- Drain and blot dry.
- In a blender or food processor, add the rehydrated tomatoes and rest of the ingredients.
- Blend or process all the ingredients for a few seconds until smooth (Pulse until well blended).
- Give the sauce a good stir to mix the tomatoes well with the oil.
- Use immediately or store in an air tight container and refrigerate (tastes even better the next day).
TIPS:
- Soaking the sun dried tomatoes in warm or boiling water shortens the soaking time, but if you are not in a hurry you can leave it in the refrigerator overnight.
- Rehydrated tomatoes can easily be pierced with a fork.
- The liquid used to rehydrate the tomatoes contains vitamins and may be used in cooking
- Refrigerate the sauce for up to 2 weeks in an airtight container OR in the freezer for 3-4 months.
- Just note that when it is refrigerated, the sauce will solidify so you’ll want to keep it out an hour before using or serving.
- When using as a pasta sauce, add a little of the pasta cooking water to thin the sauce.
HOW TO ROAST GARLIC
-Peel and discard the papery outer layers of the whole garlic bulb.-Leave the skins of the individual cloves of garlic intact
-Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
-Drizzle a few teaspoons of olive oil over each exposed head, and use your fingers to rub the olive oil over the exposed garlic cloves.
-Season with salt and pepper
-Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed with a spoon.
-Leave to cool completely before using.
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