Pates Baroni 1921
Leonetto Cappiello
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Penne with Sun-dried Tomatoes

 "Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Monday, July 22, 2002

Your patronage of our affiliate partners supports this web site.  We thank you!

Penne with Sun-Dried Tomatoes

12 sun-dried tomatoes in olive oil, drained
12 ounces dried penne
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced garlic
1/4 cup fresh lemon juice
1 cup Kalamata or other good quality brine-cured black olives, pitted
2 tablespoons capers, drained
1 tablespoon grated lemon zest
2 tablespoons minced fresh flat-leaf parsley
8 ounces mozzarella cheese cut into small pieces
3/4 cup pine nuts, toasted

Preheat oven to 325ºF.
In a food processor or blender, purée 9 of the sun-dried tomatoes. Halve the remaining tomatoes.
In a large pot over high heat bring salted water to a boil. Add the penne and cook according to package directions. Drain well and place in a large bowl.
In a small, heavy saucepan over low heat, heat the olive oil. Add the garlic and sauté, stirring frequently, until tender but not brown, about 5 minutes. Cool. Add the lemon juice, sun-dried tomato purée, Kalamata olives, capers, lemon zest, minced parsley and mozzarella cheese. Add to the pasta. Stir to mix well. Place in a 2-quart baking dish and top with pine nuts. Bake until cheese is completely melted, about 20 minutes.
To serve, divide among individual plates and garnish with the remaining sun-dried tomato halves. Serves 6.

Click for Index - Pasta Recipe Archives