Exhausting the Options

Sundried Tomato Pasta-Duo Dishes

How many ways can you use up a jar of “insert ingredient here”?  There are a few tricks to the way we cook, and we’ve been revealing our methods for a while.  Well, here’s one that always, always, always gets us thinking of new recipes.  It’s called the “use it or lose it” method.  If we’ve bought something for one purpose, and it’s still hanging around in the fridge or pantry, we will use it up to avoid tossing it.  It’s a preparation permutation, if you will.  That’s why you’re seeing a third sun dried tomato recipe around these here parts.  First it was a dip, then there was a burger, and now we present la pasta!

There were thoughts of processing the tomatoes down into a sauce, but somewhere along the way, we decided to keep everything in its whole form.  Each bite has a little something different–meaty mushroom, salty tomato, earthy broccoli, crunchy pine nuts.  Cooking the vegetables in the sun dried tomato oil itself added a permeating layer of flavor as well that brings everything together.  If you have any rich, infused olive oil leftover from jarred veggies, save it.  Use it anywhere you’d use olive oil and you won’t be sorry.  We still have a few tomatoes left in our jar.  Any suggestions for a final recipe before we put this tomato run to bed?

Sun Dried Tomato and Broccoli Pasta – Serves 4
1/2 pound spaghetti
8 sun dried tomato halves, chopped
2 teaspoons sun dried tomato oil (from the jar)
4 cloves garlic, minced
1/2 pound broccoli florets
2 portobello mushrooms, chopped
1/4 cup pine nuts
1/3 cup white wine
1/2 cup fresh parmesan, shaved
Kosher salt

1. Set a large pot of water to boil. Add a sprinkling of salt. Once boiling, add pasta and cook 7-9 minutes or until al dente.

2. As pasta cooks, add sundried tomato oil and garlic to a wide pan over medium heat. Once they begin to sizzle, add mushrooms and broccoli. Toss to coat and cook 4-6 minutes.

3. Once pasta is done, drain and add directly to the pan with the vegetables. Add wine and pine nuts, tossing to coat. Cook another 2-3 minutes.

4. Remove from heat and mix in cheese. If desired, salt to taste.

Click HERE for the printable recipe.


31 thoughts on “Exhausting the Options

  1. Bummed that my schedule this past week just didn’t allow for making a red dish in time for today but you’ve gone ahead and made something that I’d happily claim for my own. I mean, it’s got red potatoes, which is likely the route any red dish of mine would have gone. Nice job, guys.

  2. Love it! I made a gallon of salsa recently that ended up in everything this week…like meatballs and m marinara! I am a tomato freak…I just saw two pastas in a row here, I think I am in trouble, call my dietitian!

  3. lol I do the same thing. Heck some of my greatest creations have been as a result of those. Right now I am trying to knock down my freezers and it has caused some entertaining dishes to say the least.

  4. Yep….those are the best recipes, like use up what’s left of one thing,, don’t write the recipe, have a fantastic dinner and recreate it…differently next time. Heart this, heart the story

  5. Preparation permutation i like that! I really need to get better at using everything in my fridge… I wish I was recipe saavy like you two! Look yum!

  6. I love this mix of vegetables and nuts! Sounds like a perfect pasta dish for me. I’m sure you’ll think of something else fabulous for the rest of the tomatoes too!

  7. Ooh, I had a meal last night where the goal was to use up whatever we could in the fridge. Fun, and sometimes surprising results. I like the look of yours.

  8. I’m so guilty for not using stuff up, I really should check out the fridge shelves more often. But at least I do know I have a jar of sun-dried tomatoes in oil sitting in there somewhere from something I made last weekend!

  9. I am the queen of half-empty jars (and half-empty bags and boxes of shelf goods). It can be hard to find ways to use stuff up. This is a great pasta. It’s one of those easy Friday night dishes.

    How would the last few tomatoes taste in a quesadilla?

  10. I’m all about the “use it or lose it” in the kitchen. Recycling like this is my favorite thing to do!

    On another note … so, so jealous that you guys live near Cube Marketplace! I’d be in there every day.

  11. Sun-Dried Tomato is a great versatile ingredient that lends itself to so many uses. One of my fav’s is to make a salad dressing with it, with roasted garlic and balsamic vinegar.

  12. I love using leftovers like that – I think I need to give sundried tomatoes another try – I haven’t tried them in ages, and I’ve come a long way from being a picky eater!

  13. Nice!! It’s always great to see how many way you can use an ingredient. i think that’s what make cooking so much fun. Also that reminds me. I’ve got some sun-dried tomatoes in the pantry.

  14. Oh yes please to that pasta – it sounds a bit like a deconstructed sundried tomato pesto. And yes, too, to using up that nicely flavoured oil as part of the dish – I do try to remember to do that myself, especially if sundried tomatoes have been involved. Actually, I have some sundried tomatoes in the fridge at the moment but I’ve just been eating them as part of a cheese ‘n’ cracker ensemble – that works too 🙂

  15. Sun dried tomato I’m in immediate for the pasta!
    Duo since the #4. on, I’m only seeing source code… images.. tried in 2 different browsers. The same result 😦



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