![]() ![]() Instead of starting with the oil from the tomato jar, begin with 2-3 tbsp of olive oil. How to make this recipe without sun dried tomatoes that are stored in olive oilĬan’t find any olive oil tomatoes? Don’t sweat it, you can tweak this to be a sun dried tomato pasta, even if your tomatoes come naked in a bag. Top with more grated parmesan if you’d like! Serve immediately while the pasta is still saucy and glossy.Pour the cheese sauce on top of the noodles, add in the full jar of sundried tomatoes, 2 tbsp of pasta water and chopped basil.Replace the noodles in the pot you cooked them in. When your noodles are done cooking, strain them, but reserve about 2 tbsp of pasta water.Turn the heat down to low and add in the parmesan cheese, stir until a thick and creamy cheese sauce forms.(this will need a bit of salt, so taste and adjust as you see fit!) After the creamy sauce has formed, add in the basil, thyme, oregano and red pepper flakes.Gradually pour in the milk to the saucepan, about 1/4-1/2 cup at a time, stirring constantly until a thick sauce forms.This will be the base of your bechamel sauce, so mix until the flour forms a thick paste. ![]()
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