RECIPE TITLE "Bow
Ties with Sun-Dried Tomato and Scallion Cream Recipe"
Source: Quick from Scratch - Pasta,
courtesy of Cooking.com
Serves 4 ---
Sun-dried tomatoes give intense flavor to this quick, no-cook sauce.
Fusilli would also be a good shape to use here; the cream sauce
will cling to its every curve.
A fruity red wine will be ideal with the rich sauce and the assertive,
salty taste of the sun-dried tomatoes. A slightly chilled bottle
of barbera or dolcetto from the Piedmont region of Italy would be
5 scallions, white and light-green parts only
6 tablespoons chopped reconstituted sun-dried tomato halves (about
1 cup light cream or half and half
1 pound bow ties
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons chopped fresh parsley
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Pasta opens with a gallery of irresistible pasta dishes illustrated
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In a blender or food processor, puree the scallions and sun-dried
tomatoes with 1/2 cup of the cream.
In a large pot of boiling, salted water, cook the bow ties until
just done, about 15 minutes. Reserve 1/2 cup of the pasta water.
Drain the pasta and toss with the puree, the remaining 1/2 cup cream,
1/3 cup of the reserved pasta water, the salt, pepper, and parsley.
If the sauce seems too thick, thin it by adding more of the reserved
VARIATION: BOW TIES WITH SUN-DRIED TOMATO AND HERB CREAM
An equal quantity of chopped fresh basil or chives or 2 tablespoons
of tarragon would be a good alternative or addition to the parsley.
RECONSTITUTING SUN-DRIED TOMATOES
In a small pan, bring enough water to a boil to cover the dried
tomatoes. Add the tomatoes, then remove from the heat and let steep
in the hot water for about 5 minutes. Drain. You can also use drained
oil-packed sun-dried tomatoes for this recipe. Since they're already
soft, you don't have to reconstitute them.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 569 Fat: 14g Carbohydrates: 94g
Cholesterol: 40mg Sodium: 729mg Protein: 18g
Fiber: 5g % Cal. from Fat: 22% % Cal. from Carbs: 66%
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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info