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
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.
Other recipes you may enjoy...
An Old New Trick
Emily’s Test Kitchen
There’s a First for Everything
Making Use of Leftovers
Always Pleasantly Surprised