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Rotini With Sundried Tomatoes Recipe Video
|Dried rotini||8 Ounce|
|Sundried tomatoes||3 Cup (48 tbs), drained (packed in olive oil)|
|Basil leaves||6 Large|
|Toasted almonds||1 Cup (16 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated (1/4 cup for sauce and some extra for topping)|
|Garlic||1 Clove (5 gm)|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Salt||1 Tablespoon (For cooking pasta)|
Calories 2127 Calories from Fat 1440
% Daily Value*
Total Fat 157 g241%
Saturated Fat 18.2 g91.1%
Trans Fat 0 g
Cholesterol 34 mg
Sodium 5475.8 mg228.2%
Total Carbohydrates 140 g46.6%
Dietary Fiber 26.1 g104.2%
Sugars 40.9 g
Protein 58 g115.3%
Vitamin A 21.3% Vitamin C 55.3%
Calcium 82.1% Iron 66.3%
*Based on a 2000 Calorie diet
1.Boil the rotini in salted boiling water until cooked AL Dante.
2.While the pasta cooks, in a blender combine pesto leaves, sun dried tomatoes, cheese, almonds, garlic and capers with a pinch of salt.
3. Drizzle in olive oil through the food chute as you blend.
4.Blend till you get a nice soft paste.
5.Transfer the sauce to a bowl. You may not need all the sauce.
6.Mix the boiled and drained rotini with the sauce and add a ladle of pasta cooking water to it.
7.Mix well so that pasta is coated with the sauce and the flavors are well blended.
8.Sprinkle with some Parmesan cheese and serve warm.