Gemelli w/Sun-Dried Tomatoes, Rosemary & Thyme

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* Exported from MasterCook II *

 

Gemelli w/Sun-Dried Tomatoes, Rosemary & Thyme

 

Recipe By : Time-Life Fresh Ways w/Pasta

Serving Size : 8 Preparation Time :0:25

Categories : Lowfat Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 ounces gemelli or other short tubular pasta

2 ounces sun-dried tomatoes, oil-packed, drained --

thinly sliced

4 small leeks, cleaned & cut into 3/4 " slices

2 shallots -- finely chopped

1 teaspoon fresh rosemary or 1/4 tsp dried

1 1/2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

freshly ground black pepper

1 teaspoon fresh thyme or 1/4 tsp dried

1/4 cup dry white wine

1/4 cup freshly grated Parmesan cheese

 

Precook the gemelli in 3 quarts of unsalted boiling water for 2

minutes - the pasta will be underdone. Drain it and put it in a large

pot. Stir in the tomatoes, 1 cup of water, 1/2 cup of the white part

of the leeks, the shallots, rosemary, lemon juice, 1 Tbsp of the oil,

1/4 tsp of the salt and some pepper. Cover the pot and cook the

mixture over low heat, stirring occasionally, until all the liquid

has been absorbed, about 8 minutes.

 

Meanwhile, in a large heavy-bottomed skillet, heat the remaining Tbsp

of oil over medium heat. Add the remaining leek slices, the remaining

1/4 tsp of salt, some pepper and the thyme. Cook the mixture for 3

minutes, stirring from time to time. Raise the heat to high and cook

the mixture for one minute more, then pour in the wine. Cook until

the liquid has evaporated - about 4 minutes.

 

Add the leek mixture to the casserole, then stir in the cheese. To

infuse the pasta with the flavors of the herbs and sun-dried

tomatoes, cover the casserole and let it stand for five minutes

before serving it.

 

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NOTES : Serves 8 as an appetizer

EDITOR'S NOTE: 2 Tbsp of the oil in which the sun-dried tomatoes are

packed may be substituted for the extra-virgin olive oil called for

here.