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Penne with Sun Dried Tomatoes and Pine Nuts Recipe
|Sun dried tomatoes in oil||100 Gram, drained|
|Red bird's eye chilies||1 Small|
|Extra virgin olive oil||3 Tablespoon|
|Pine nuts||120 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Fresh basil leaves||1⁄4 Cup (4 tbs), shredded (Handful)|
Calories 517 Calories from Fat 227
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 54.6 mg2.3%
Total Carbohydrates 62 g20.6%
Dietary Fiber 7.3 g29.1%
Sugars 7 g
Protein 13 g26.6%
Vitamin A 34.3% Vitamin C 5.5%
Calcium 3.4% Iron 14%
*Based on a 2000 Calorie diet
In a blender, whizz the sun-dried tomatoes and chilli until smooth.
Add some olive oil if needed but not the oil from the tomatoes as it is too strong.
Heat a large pan and add the pine nuts - toast them without oil, just in the dry pan.
This happens quickly, so keep an eye on them and set aside when done.
Now add 1 tablespoon of olive oil to the pan and fry the garlic for 30 seconds.
Add the sun-dried tomatoes and remaining olive oil and cook on a low heat for a further minute.
Add the penne and pine nuts.
Stir in well, season with black pepper and serve with some shredded basil leaves.