Sun-Dried Tomato and Bow Tie Pasta Recipe - Allrecipes.com
Sun-Dried Tomato and Bow Tie Pasta Recipe

Sun-Dried Tomato and Bow Tie Pasta

Recipe by  

"Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
  2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
  3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
  4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

My husband really enjoyed this and so did I! I made a few changes. I used 1/2 cup bottled pesto, about 5 ounces sun-dried tomatoes in olive oil & spices, used red pepper flakes instead of cayenne, and used thin spaghetti in place of bow tie pasta. I also grilled up two thinly sliced chicken breasts, cooked in a bit of the rich oil from the sun dried tomatoes jar. We had the chicken cut up on top of the pasta, with pine nuts and parmesan cheese sprinkled on top. Gourmet meal and something I would definitely make again!

 
Most Helpful Critical Review
Sep 04, 2011

The cayenne pepper was a bit much and I enjoy spicy foods. I would tell anyone else making this to gradually add it in to suit your tastes. Other than that, the flavoring seemed a little bland, which was ironic given that the recipe calls for pesto and sun-dried tomatoes, two really great tasting ingredients. Not sure about this one...

 

60 Ratings

Apr 17, 2008

I changed the ingredients a little bit (and did a little rearranging). For the pesto, in the food processor I mixed the following: 2 cups fresh basil, 1 heaping tablespoon of minced garlic, 1/2 cup grated Parmesan, 1/3 cup olive oil, & 1/4 cup pine nuts. (I did not sauté more garlic). Instead of dried tomatoes, I used sundried tomatoes packed in oil and then left out the extra 1/8 cup oil. I also threw in about 1/4 cup of fat free half & half to simmer with the pesto/mushroom mix. Right before I tossed the mix with my fettuccine noodles, I added a huge bunch of fresh spinach and let it wilt before mixing it all together. All in all, it is a great recipe. I really think it would have been too dry with the original pesto ingredients but the flavor is amazing. I was shocked by the cayenne at first for some reason, but after a couple of bites it grew on me as something deliciously different.

 
Aug 28, 2009

Easy Recipe, looks great, and tastes great hot or cold. Fresh Basil makes it MUCH better as does a 1/4 cup of parmesan mixed in and 1/4 cup of pine nuts for a more gourmet flavor. No need to mince the nuts at all, try enjoying their buttery bite. And please don't "rinse" your oil-packed sun-dried tomatoes as another reviewer suggested, simply drain whatever amount of tomatoes you want to use, and adjust the amount of extra olive oil to your taste.

 
Jan 12, 2004

With a few changes this can be an outstanding dish. One teaspoon of cayenne is overpowering. I would go to 1/2 to 3/4 tsp depending on taste. Make your own fresh pesto and add about 5-6 tablespoons of that. Very tasty, delightful recipe.

 
Sep 30, 2010

I am giving this five stars based on a few changes. I made regular pesto (3 C fresh basil, 1/5 C pine nuts, 1/4 c parmesan, 3/4 c olive oil, 3 cloves garlic) in the food processor. Then in a sauce pan I sauteed cut up chicken breast in olive oil with pepper and 1 t mined garlic. I then added the fresh mushrooms, cayenne pepper and 5 oz sundried tomatoes (The salt is not needed for this recipe). After all of that was cooked, I drained the excess oil before adding the pesto. I let it simmer until the pesto was warmed through and served over whole grain penne. I sprinkled parmesan on top of it all. It was absolutely delicious and looked really gourmet.

 
Jul 15, 2003

great recipe! Tastes like the beginning's of Macaroni Grill's chicken and bow tie pasta--all it lacks is some heavy cream and grilled chicken, which we will add next time for a main dish.

 
Feb 03, 2004

This recipe is great, minus the cayenne pepper. If you like spicy, keep it in, but if you want to be able to taste any other dish, I recomend taking it out. Also Classico make a great pesto sauce that I use instead of making my own. I think it turns out nicer. I also added more sundried tomatoes, mushrooms and I also put in some pine nets to give it a little something extra. Thank you for the recipe!

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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