- Special Pricing
Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.
A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of barbera or dolcetto from the Piedmont region of Italy would be perfect.
- 5 scallions, white and light-green parts only
- 6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves)
- 1 cup light cream or half and half
- 1 pound bow ties
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons chopped fresh parsley
In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.
VARIATION: Bow Ties with Sun-Dried Tomato and Herb Cream
An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.
Reconstituting Sun-Dried Tomatoes
In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
569 calories; 14g total fat; 40mg cholesterol; 729mg sodium; 94g carbohydrates; 5g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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