Best Sun Dried Tomatoes Artichoke Pasta Recipes

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
• Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
• Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

LEMON CHICKEN WITH ARTICHOKE HEARTS, SUN DRIED TOMATOES, CAPERS OVER PASTA

Steps:

• 1. Take ¼ cup of dried sun dried tomatoes and soften them up in some water per package directions. 2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add flour, salt & pepper and whisk to make a nice roux. Don't let it get too brown. 3. Add chicken broth and lemon zest to the same skillet and cook for 2-3 minutes, or until the chicken broth has reduced a bit. Add artichoke hearts, capers, chili pepper flakes, (drained) sun-dried tomatoes, lemon juice and butter. 4. Cook pasta in salted boiling water until al dente. Drain and return to hot pot. 5. Continue to cook the sauce over medium high heat until the sauce has thickened and add the chicken - cook until chicken is warmed through. 6. Combine artichoke mixture with pasta, toss and serve immediately

SUN-DRIED TOMATOES & ARTICHOKE PASTA

Steps:

• Cook pasta. While pasta is cooking, heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes, sun-dried tomatoes, bread crumbs, and parsley; heat through. Add 2 ladles of water that pasta is cooking in, to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to a serving dish; sprinkle with Parmesan cheese.

PASTA WITH SPINACH, SUN-DRIED TOMATOES & ARTICHOKE HEARTS

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes.
• Drain, and slice into thin strips.
• At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
• Cook pasta according to package directions.
• Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
• Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
• Add tomatoes, artichoke hearts, olives and pine nuts.
• Mix well.
• Add spinach, mixing well until everything is combined and heating through.
• Add vegetable mixture to drained pasta.
• Add feta, and mix well.
• Serve!

TUNA PASTA WITH ARTICHOKE AND SEMI-SUN-DRIED TOMATOES

Steps:

• Cook pasta.
• Drain, and return to pan with oil.
• Toss for 1 minute, then add tuna, artichokes, olives, tomatoes, chilli and pepper.
• Toss on low heat for 3-4 minutes.
• Mix in the parmesan and basil, and serve immediately.