Sun-Dried Tomato and Bow Tie Pasta

Sun-Dried Tomato and Bow Tie Pasta

41 Reviews 1 Pic
JFOCHTMAN
Recipe by  JFOCHTMAN

“Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
  2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
  3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
  4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

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Reviews (41)

Rate This Recipe
hardrockgirl
37

hardrockgirl

My husband really enjoyed this and so did I! I made a few changes. I used 1/2 cup bottled pesto, about 5 ounces sun-dried tomatoes in olive oil & spices, used red pepper flakes instead of cayenne, and used thin spaghetti in place of bow tie pasta. I also grilled up two thinly sliced chicken breasts, cooked in a bit of the rich oil from the sun dried tomatoes jar. We had the chicken cut up on top of the pasta, with pine nuts and parmesan cheese sprinkled on top. Gourmet meal and something I would definitely make again!

Diyeana
36

Diyeana

I changed the ingredients a little bit (and did a little rearranging). For the pesto, in the food processor I mixed the following: 2 cups fresh basil, 1 heaping tablespoon of minced garlic, 1/2 cup grated Parmesan, 1/3 cup olive oil, & 1/4 cup pine nuts. (I did not sauté more garlic). Instead of dried tomatoes, I used sundried tomatoes packed in oil and then left out the extra 1/8 cup oil. I also threw in about 1/4 cup of fat free half & half to simmer with the pesto/mushroom mix. Right before I tossed the mix with my fettuccine noodles, I added a huge bunch of fresh spinach and let it wilt before mixing it all together. All in all, it is a great recipe. I really think it would have been too dry with the original pesto ingredients but the flavor is amazing. I was shocked by the cayenne at first for some reason, but after a couple of bites it grew on me as something deliciously different.

CHAOTICA
34

CHAOTICA

Easy Recipe, looks great, and tastes great hot or cold. Fresh Basil makes it MUCH better as does a 1/4 cup of parmesan mixed in and 1/4 cup of pine nuts for a more gourmet flavor. No need to mince the nuts at all, try enjoying their buttery bite. And please don't "rinse" your oil-packed sun-dried tomatoes as another reviewer suggested, simply drain whatever amount of tomatoes you want to use, and adjust the amount of extra olive oil to your taste.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 49.6 g
  • 16%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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