1/2 Photos of Bow Ties Dressed With No-Cook Sun-Dried Tomato Sauce
"In the days before modern canning methods, Italians dried sliced summer tomatoes on their tile roofs for use in winter months. Dehydrated by the sun, the tomatoes became sweet, chewy and flavorful. Early Keys pioneers undoubtedly did the same". From "The Florida Keys Cookbook", this sounds like a nice variation to a heavy sauce - good for a hot day. This quick and easy lunch or light supper can be made with penne, ziti, or orecchiette if desired.
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Units: US | Metric
- 2 (822.13 g) can chopped tomatoes, drained
- 10 sun-dried tomatoes, re-hydrated in water 5 minutes, drained and chopped
- 29.58 ml capers, rinsed and drained
- 118.29 ml pine nuts, dry-toasted
- 14.79 ml minced garlic
- 59.14 ml grated parmesan cheese
- 118.29 ml snipped fresh basil leaf, cut in thin strips
- 453.59 g dried bow tie pasta (farfalle)
- kosher sea salt
- fresh ground black pepper, to taste
- 1UP TO 1 DAY AHEAD: Combine all ingredients except pasta, salt and pepper in a large bowl. Place in a covered container and refrigerate overnight.
- 2BEFORE SERVING:.
- 3Place sauce in a large bowl and bring to room temperature.
- 4Cook pasta in a large pot to al dente following package instructions, about 12 minutes.
- 5Drain pasta and add it to the tomato mixture.
- 6Toss well to combine.
- 7Season with salt and pepper to taste.
- 8Serve with additional Parmesan cheese on the side.
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Nutritional Facts for Bow Ties Dressed With No-Cook Sun-Dried Tomato Sauce
Serving Size: 1 (179 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 422.4
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 2.2 g
- Cholesterol 67.5 mg
- Sodium 241.9 mg
- Total Carbohydrate 63.7 g
- Dietary Fiber 5.2 g
- Sugars 6.7 g
- Protein 15.8 g