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Whole Grain Pasta With Oven Dried Tomatoes – Two Ways

Note: Both Recipes Serve 6

* please, please do not omit the anchovies. Even if you think you don’t like anchovies I promise you will like them in this recipe—once sautéed they develop a rich, nutty but mellow flavor with no fishy “aftertaste” whatsoever. The anchovies really are essential to giving this dish a savory, complex umami quality and must not be left out! By the way, I use anchovies a lot and find anchovy paste the most convenient way to cook with anchovies on a day to day basis. Look for anchovy paste in the supermarket right next to the anchovy tins.

oven dried tomatoes penne pasta
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Ingredients

Version 1

Instructions

  1. Preheat oven to 325 degrees.
  2. Place the cooked pasta in an 8 x 13-inch casserole. Set aside.
  3. Heat the oil and anchovies in a large heavy skillet over medium heat. Add the garlic and onion and sauté 6 to 7 minutes, or until onion caramelizes. Season with salt and pepper to taste. Transfer the onions to the casserole with the pasta and gently toss to coat. Season with additional salt and pepper.
  4. Add the oven-dried tomatoes and lemon juice to the casserole and gently toss. Mix in the fresh parsley and toss again. Sprinkle the walnut crumbs on top.
  5. Cover the casserole with foil and warm in oven for 10 minutes, or until warm. Serve at once.

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Notes

Version Two:

Ingredients:

• 3 pounds oven-dried tomatoes (recipe above)

• 4 cloves chopped garlic

• Cold-pressed extra virgin olive oil, to taste

• 4 cups cooked gluten-free penne

• 2 cans (15 ounces each) cannelloni beans, rinsed and drained

• “Real” salt or Himalayan salt, to taste

• Freshly ground black pepper, to taste

• ½ cup chopped fresh basil

Directions:

  1. Preheat oven to 325 degrees.
  2. Place the oven-dried tomatoes and garlic in a food processor and pulse to process (be careful not to over-process as you want the sauce to be a bit chunky.) Add olive oil to taste and pulse again.
  3. Add the penne and cannelloni beans to an 8 x 13-inch casserole. Pour the sauce on top and gently toss to coat. Season with salt and freshly ground black pepper. Cover the casserole with foil and warm in oven for 10 minutes, or until warm. Remove casserole from oven and stir in basil. Serve at once.

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