Tag Archives: sun dried tomatoes

Pasta Parcels

Pasta Parcels

Pasta Parcels

Okay I have a confession to make – I love cookware and am constantly buying kitchen wares – well constantly is relative. Bloomingdale’s is closing their Perimeter store and I just had to go check out the bargains. I came away with the Le Creuset croquettes in my favorite color. They were 20% off. I will have to say this about Bloomies, they are smart they have a sale going on in their other stores where a lot of the stuff is much cheaper but here they only have it off the original price so check their website before you buy here – that is if you are in Atlanta at the Perimeter store :-). Yes I am a bargain hunter!.

So this recipe is tried with a few things all obtainable from the Farmers market on Buford highway just outside the perimeter. The store is amazing, they have items from all over the world. Their fresh veggie and fruit section is vast. I got a Thai white eggplant and was going to try an Indian dish with it but decided to become a little creative. This is what I came up with.

Recipe

Makes 2 le creuset croquettes

  • 1 medium thai white eggplant sliced
  • 2 cups rotini
  • 4 tbsp sun dried tomatoes heaping
  • 2 tbsp Rocoto Red hot pepper paste
  • 2 cups grated cheese
  • 3 tbsp olive oil
  • salt

Method

Wash and dry the eggplant. Slice off the top of the eggplant to remove the stem. Then make thin slices of the eggplant. Brush both sides of the sliced eggplant with olive oil and then grill them till you get the nice charred grill marks on them. I used the indoor Cuisinart to do my grilling.

Meanwhile, heat 2 quarts of water in a saucepan. Once hot put in the pasta and let it cook. Once its cooked, drain the water from the pasta and pour in a tablespoon of olive oil and toss. Add the cheese and the rocoto pepper paste and toss again.

Turn on your oven to 350F.

Line your little le creuset croquettes with the grilled eggplant, going round the sides and letting the slices drape over the sides. Fill the croquettes with pasta and then top off with the sun dried tomatoes. Fold the hanging pieces of the eggplant over the top of the pasta. Put the croquettes in the oven and bake them for 20 minutes. Take them out let them cool a little and serve.

I must say they were yummy!


Pasta with Sun Dried Tomatoes, Olives and Garlic

Fresh Pasta with Sun Dried Tomatoes

Fresh Pasta with Sun Dried Tomatoes

I have always loved Pasta and a couple of years ago was gifted with the KitchenAid Pasta Attachment. The first time I tried making pasta it did not work out so well. I did not dry it out and after boiling it, it became a glob. Our friend who was over for dinner was way to kind and insisted on eating it. I did go out and buy the Silver Spoon and used the recipe from there to make pasta and was really successful. I have tried many other pasta recipes since then but have a fondness for the egg noodle variety. I used to use an old broom (that was cleaned) to dry my pasta. Then I got this really small cute rack from The Cooks warehouse that works really well. I use the kitchenaid to knead the dough and if it is too dry I add cold water a little at a time to just get a nice soft smooth dough.

When rolling out the pasta with the pasta roller roll on the 1st setting which is the widest setting. After the first roll fold the rolled sheet in half and roll again. Do this 4-5 times. This helps the gluten relax. Then keep decreasing the settings, for this one I went down to 5.  If you find the dough getting sticky or tearing – just sprinkle a little flour .

Recipe

  • 1 3/4 cup all purpose flour
  • 2 eggs lightly beaten
  • pinch of salt
  • cold water if needed

Pasta Sauce

  • Sun dried tomatoes – 6 pieces cut into strips
  • 10 olives chopped
  • 3 cloves of garlic minced
  • 4 tbsp olive oil

 

Method

Sift the flour into bowl. Make a well in the center. Pour in the beaten eggs. Then start working in the edges of the flour well until all the flour and egg mixture is incorporated. If the mixture is too dry add cold water a 1/4 tsp at a time. If it is too wet add a little flour.
Knead for about 8 mins and then form about 6 balls and let them rest for about 12 mins.
Roll our using a pasta rollout machine and then cut into the shapes that you want (I used the tagliatelle cutter) . Let it dry on a pasta drying rack for about a half hour.

Bring 3 quarts of water to a rolling boil. Drop pasta in and cook. It should be done in less than a min or two. Drain and then toss with the sauce. Serve with grated Parmesan cheese.