Natasha
09-22-2000, 01:38 PM
Hi,
In the Oct. 2000 Bon Appetit (p.70) there was a reader recipe for Pasta with Spicy Sun-Dried-Tomato Cream Sauce. I adapted it a bit to make it lighter and really enjoyed it, so I thought I would pass on the lightened version for everyone. Like most recipes of this type, the beauty is that you can easily adapt it if you like things spicier, more garlicky, etc. Another bonus is that it could hardly have been easier.
The only change I made was to use half-and-half instead of whipping cream. Next time I may try adding a bit of evaporated milk as well.
4 main-course servings
1 tbsp olive oil
4 large garlic cloves, finely chopped [or more!!]
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup half-and-half
1 7.25-ounce jar roasted peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Heat oil in heavy medium saucepan over medium heat. Add garlic; saute 1 minute. Add tomatoes, cream, red peppers, and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and freshly-ground pepper.
I don t have a nutritional breakdown. No doubt it s not very light, but it would certainly fit in a healthy diet.
Hope you enjoy it as much as I did!
[This message has been edited by Natasha (edited 09-22-2000).]
In the Oct. 2000 Bon Appetit (p.70) there was a reader recipe for Pasta with Spicy Sun-Dried-Tomato Cream Sauce. I adapted it a bit to make it lighter and really enjoyed it, so I thought I would pass on the lightened version for everyone. Like most recipes of this type, the beauty is that you can easily adapt it if you like things spicier, more garlicky, etc. Another bonus is that it could hardly have been easier.
The only change I made was to use half-and-half instead of whipping cream. Next time I may try adding a bit of evaporated milk as well.
4 main-course servings
1 tbsp olive oil
4 large garlic cloves, finely chopped [or more!!]
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup half-and-half
1 7.25-ounce jar roasted peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Heat oil in heavy medium saucepan over medium heat. Add garlic; saute 1 minute. Add tomatoes, cream, red peppers, and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and freshly-ground pepper.
I don t have a nutritional breakdown. No doubt it s not very light, but it would certainly fit in a healthy diet.
Hope you enjoy it as much as I did!
[This message has been edited by Natasha (edited 09-22-2000).]