Cooking with peter – Pork fillet with dried tomato and thyme

Cooking with Greek Chef Petros Kalevrosoglou Today’s Recipe : Pork fillet with dried tomato and thyme http://gr.linkedin.com/pub/petros-kalevrosoglou/28/7b5/729.
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Question by Cutie: How to make the best sauce for pasta (Vegetarian)…………??
Hi guys can you tell me to make vegetarian sauce for pasta or spaghetti using sun dried tomatoes……just like an Italian restaurant style……!!?!!?!!?!!

Best answer:

Answer by Krazy K
Penne Pasta with White Beans & Sun Dried Tomato Sauce
* 1 Cup Sliced Onions
* 1 Tsp. Minced Garlic
* 1 Cup Vegetable Broth, or more if needed
* 2 (15 oz.) Cans White Cannellini Beans, drained & rinsed,
or 3 Cups Home-cooked Cannellini Beans with 1 1/2 Cups Cooking Liquid
* 1 Cup Sun-Dried Tomatoes (not oil packed), quartered
* 1 Tsp. Dried Thyme, or 2 Tsp. Minced Fresh Thyme
* 1 Tsp. Dried Basil, or 1 Tbs. Fresh Basil cut in Thin Ribbons
* Salt & Pepper
* 1 Lb. Whole Wheat Penne Pasta
* 2 Tbs. Chopped Parsley

Combine the onions, garlic, and 1/4 cup broth in a large pot.
Simmer over moderately high heat until the onions are soft, about 5 minutes.

Stir in the beans with their liquid (or an equivalent amount of water if using canned beans), the sun-dried tomatoes, thyme, basil, and remaining 3/4 cup broth.
Bring to a simmer and cook, uncovered, over moderate heat, stirring often, until all the flavors are well blended, 15 to 20 minutes.
Thin, if desired, with additional vegetable broth.
Season to taste with salt and pepper.
Keep warm.

Bring a large pot of water to boil over high heat.
Add the pasta and boil until al dente, about 12 minutes.
Drain and transfer to a warm bowl.
Add the sauce and toss to coat.
Serve on warm plates, topping each portion with 1/2 tablespoon chopped parsley.

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Pasta Sauce with Sun-dried tomatoes and spinach
* 1/4 cup extra virgin olive oil
* (1 Tbs. Fresh chopped garlic)-optional
* 1/2 tsp. Salt
* 1/4 tsp. Freshly ground black pepper
* 1/4 cup fresh basil, chopped
* 2 generous Tbs. Sun-dried tomatoes packed in oil, chopped
* 1 cup fresh Roma or plum tomatoes, diced (about 3 tomatoes)
* 2 1/2 Tbs. pine nuts, lightly toasted
* 1 cup fresh spinach, roughly chopped
* 6 oz. Spaghetti; (3 oz. per person)
* 1 Tbs. Fresh Italian flat leaf parsley, chopped

Heat water to cook pasta.

In medium size pan, heat olive oil on medium high.
Add (garlic), salt, pepper, basil, sun-dried and fresh tomatoes.
Cook over medium high heat until the fresh tomatoes begin to wilt.
Add spinach and pine nuts.
Cook until spinach wilts.
Add cooked pasta, toss well and transfer to heated bowls.

Top each serving with the chopped parsley. Serve immediately.
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Sun-Dried Tomato, Garlic, and Jalapeno Pasta
* 1 tablespoon minced garlic
* 1/4 cup minced shallot
* 2 tablespoons olive oil
* 1 tablespoon margarine
* 1/3 cup sun-dried tomatoes, oil-packed — finely chopped
* 2 tablespoons jalapeno peppers — finely chopped
* 1/2 pound lasagna noodles — broken into bite-size pieces
* 2 tablespoons fresh parsley — minced

In a heavy skillet cook the garlic and the shallot in the oil and the margarine over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.
To a kettle of boiling salted water add the lasagna gradually, stirring, and boil it, stirring, until it is tender.
Drain the pasta in a colander and rinse it briefly under hot water.

Add the pasta and the parsley to the skillet and toss the mixture well.
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Fusilli With Zucchini, Chick Peas And Sun-Dried Tomatoes
* 1/4 cup olive oil
* 2 cloves garlic — minced
* 2 cups peeled and diced tomatoes
* 1/4 cup sundried tomato julienne
* 1 teaspoon dried oregano
* 1 pound zucchini — diced
* Salt and pepper
* 15 1/2 ounces cooked chick peas — well rinsed
* 1 pound fusilli

Heat olive oil in a skillet.
Add garlic and saute until fragrant.
Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes.
Add sun-dried tomatoes and oregano and simmer 2 minutes.
Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes.
Stir in chick peas. Boil fusilli until al dente.
Drain and transfer to a bowl.
Add sauce.
Toss, then serve. Serves 4-6.

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