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Sun Dried Tomato Pasta

  Olive oil 2 Tablespoon
  Pancetta/Substitute american bacon 1⁄4 Pound, diced fine (Italian Bacon, 113 Gram)
  Onions 2 , julienned thin
  Garlic 3 Clove (15 gm), chopped
  Roma tomatoes 1 Cup (16 tbs), diced
  Oil packed sun dried tomatoes 113 Gram, drained and sliced (1/2 Cup)
  Dried porcini mushrooms 113 Gram, reconstituted in water, drained and sliced (1/2 Cup)
  Chardonnay/Sauvignon blanc 2 Tablespoon
  Chicken stock 180 Milliliter (3/4 Cup)
  Chopped basil 2 Tablespoon
  Grated parmesan cheese 42 Gram (1/2 Cup)
  Grated fontina cheese 42 Gram (1/2 Cup)
  Grated romano cheese 42 Gram (1/2 Cup)
  Butter 1 Tablespoon
  Penne pasta 1 Pound, slightly undercooked (not quite al dente) and rinsed in cold water (450 Gram)
  Salt To Taste
  Pepper To Taste

Preheat oven to 325°F (160°C).
Saute pancetta in olive oil over medium heat until crispy.
Add onions and garlic and cook till soft, approximately 7 to 10 minutes.
Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.
Simmer for 2 minutes.
Add wine and chicken stock; stir till blended and remove from heat.
Stir in basil.
Toss mixture with pasta.
Sprinkle cheeses on pasta and toss again.
Pour into a buttered casserole dish and cover with foil.
Bake in oven for 15 minutes or till heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3646 Calories from Fat 1250

% Daily Value*

Total Fat 141 g217.3%

Saturated Fat 53.2 g266.1%

Trans Fat 0 g

Cholesterol 247 mg82.3%

Sodium 4436.1 mg184.8%

Total Carbohydrates 440 g146.6%

Dietary Fiber 35.3 g141%

Sugars 53.5 g

Protein 142 g284.4%

Vitamin A 153.9% Vitamin C 313.4%

Calcium 135.2% Iron 79.1%

*Based on a 2000 Calorie diet

Sun Dried Tomato Pasta Recipe