Friday, September 24, 2010

Double Tomato Pasta

one of my regular clients is crazy about sun-dried tomatoes. i am always on the look out for recipes with them in it. when i saw this sun-dried tomato pasta salad recipe from the pioneer woman, i knew i had to make it.
i changed a couple of things, mainly adding more tomatoes and leaving out the olives but it turned out amazing. the tomato flavor is intense from both the sun-dried tomatoes and the cherry tomatoes and the parmesan cheese gives it a nice saltiness. some fresh basil gives it just the something the dish needs. it's great both warm and chilled making it a very versatile side dish. you could add some chicken and broccoli and make it a main dish.

Double Tomato Pasta
makes 8-10 side servings

(adapted from the pioneer woman)

1 jar sun-dried tomatoes (8.5 oz), drained, reserve olive oil
5 cloves garlic
3 tbs red wine vinegar
3/4 cup extra virgin olive oil
salt and pepper
1 box (16 oz) whole wheat rotini pasta
1 pint cherry tomatoes, halved
12 basil leaves, chopped
1 cup grated parmesan cheese
1/4 cup shredded parmesan cheese

cook pasta according to package directions.

meanwhile, pulse sun-dried tomatoes and garlic in a food processor until pureed. combine reserved olive oil from the sun-dried tomatoes and extra olive oil to make 3/4 cup. add oil and vinegar and pulse again until smooth. add salt and pepper to taste.

drain pasta and pour sun-dried tomato mixture over rotini. add halved cherry tomatoes, basil, and grated parmesan cheese. toss well to combine. sprinkle shredded parmesan cheese over the top before serving.

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