FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
FARFALLE WITH EGGPLANT YOGURT SAUCE
Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
- Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
BAKED FARFALLE WITH EGGPLANT
Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
- Place a pot with four quarts of salted water over high heat.
- Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
- When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
- Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
- Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 650 milligrams, Sugar 7 grams
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