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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
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.
#pastasauce #Healthy #pizzasauce #homemade #best #easyrecipe #pasta #sundriedtomatoes #vegetarian #sauce
This One pot Sundried tomato pasta is the perfect meal to enjoy summer flavors!
One pot Sundried tomato pasta ????
????: Recipe By:-
I know one pot pastas are not traditional (I am part Italian okay) but sometimes you just want something easy.
INGREDIENTS
This makes 3-4 servings
1 shallot - minced
4 cloves garlic - minced
1 ~80z jar sundried tomatoes in olive oil
2 1/2 cups water
1 cup coconut milk* (see notes for subs)
1/4 cup nutritional yeast
1 tbsp miso or soy sauce
1 cup parsley or basil - finely chopped (from 1 bunch)
pinch red pepper flakes
1-2 tsp salt
black pepper to taste
1 box wheat or brown rice pasta (I don't suggest using other gluten free pasta)
INSTRUCTIONS
Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water 1/2 cup at a time.
Let pasta cool and serve.
NOTES
*I also have made this pasta with 1 cup cashew cream Blend 3/4 cup cashews with 1 cup water in a high speed blender until smooth and creamy. If you don't have a high speed blender you may need to soak your cashews for 2 hours.
Checkout Our Cookbooks here????
Sun-Dried Tomato and Burrata Pasta
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How to Make Sun-Dried Tomatoes | Tomato Recipe | Allrecipes.com
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Watch how to make homemade sun-dried tomatoes in your oven. No sunshine is required. Simply sprinkle sliced tomatoes with salt and bake them at a low temperature. Then store them in olive oil in the refrigerator. Easy! Try them in stews, pasta dishes, salads, and sandwiches.
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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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15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
SUPPORT ON PATREON:
GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
PRINT RECIPE:
INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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