Sun-dried tomato pasta: Difference between revisions
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Image:ReadyToMixPastaAndSauce.jpg|thumb|300px|right|Ready to mix together | |||
Image:BoilingPastaSimmeringSauce.jpg|thumb|300px|right|Boiling the fresh pasta and simmering the sauce | |||
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Revision as of 16:29, 16 November 2020
| Sun-dried tomato pasta | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 835 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st September 2019 |
A different way to use sun-dried tomatoes with pasta and mozzarella cheese
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon freshly chopped parsley
- 2 sage leaves
- 75g parmesan cheese, grated
- 1 ball of mozzarella cheese, roughly chopped
- Pink Himalayan sea salt and freshly ground black pepper
- Half a small jar of sun-dried tomatoes, including half of the oil - Full jar was 285g, 140g nett.
- 4 small fresh tomatoes
- 3 cloves of garlic, peeled and chopped
- 250g fresh tagliatelle pasta
Method
- Using a blender, puree the mozzarella cheese, parmesan cheese, sun-dried tomatoes, fresh tomatoes, garlic, parsley, sage, salt & pepper and olive oil
- Cook the pasta for a couple of minutes in plenty of well until done salted boiling water
- Drain and return to the pan, together with the pureed tomato mixture
- Allow to warm through while mixing well
- Serve and enjoy!
-
Ready to mix together
-
Boiling the fresh pasta and simmering the sauce
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