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A relatively small amount of sun-dried tomatoes gives a gourmet
touch and a burst of flavour to a variety of recipes.
SWANPACK'S GROOVIN SUNDRIED TOMATO PASTA
Preparation time: 15-20 min. Serves: 4
·
8 cups of pasta with grooves (ziti,etc)
·
30 sundried tomatoes (not packed in oil)
·
1 can of pitted black olives
·
1/4 cup olive oil (optional)
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1 cup of vegetable broth
·
3 cloves of garlic
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3 tablespoons of dried rosemary
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1 tablespoon of dried parsley
·
1 tablespoon salt and pepper (or to taste)
Place the pasta in a large saucepan and fill with
water to cover the pasta. Bring to boil.
While the pasta is cooking, place the sundried
tomatoes in a shallow bowl covering them with water. Microwave
for two minutes, or until soft. Carefully pat dry and chop into
small pieces. Chop the entire can of olives.
Don't forget to check the pasta - stir occasionally.
In a blender, food processor or hand blender, add the
sundried tomatoes, olives, olive oil, herbs and spices. While
blending, add the vegetable broth to create a loose, yet chunky
paste.
Check the pasta. Cook until just tender. Drain the
pasta well.
Mix
the sundried tomato sauce with the pasta, making sure the
sauce clings to the grooves in the pasta. Serve immediately.
SWANPACK’S DRIED TOMATO SNAPPER
Prep time: 10 min.; cooking time: 6 min. Serves: 6
·
1/3
cup Swanpack dried tomato bits
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4
tablespoons butter, softened
·
2
teaspoons dried basil
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1
large clove of pressed garlic
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Salt
and pepper
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Flour
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2
eggs, slightly beaten
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3/4
cup seasoned breadcrumbs
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6
Snapper fillets (about 6 oz. each)
·
3
tablespoons vegetable oil, for frying
In small bowl,
cover tomatoes with hot water; set aside 10 minutes. In second
small bowl, mix butter, basil and garlic thoroughly to blend. Season
snapper with salt and pepper. Dust with flour, then coat with egg
and crumbs; set aside.
Thoroughly
drain tomatoes; mix into butter mixture. In large non-stick skillet,
heat oil over medium heat. Add snapper (in two batches, if
necessary). Fry until nicely browned and opaque throughout, turning
once; transfer to six serving plates. Top each serving with about 1
1/2 tablespoons tomato butter.
Note: Try
tomato butter on cooked broccoli, green beans, zucchini, carrots, or
on split and fluffed baked potatoes.
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