Bow Ties with Sun-Dried Tomato and Scallion Cream

Food & Wine
Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.


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5 scallions, white and light-green parts only
6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves)
1 cup light cream or half-and-half
1 pound bow ties
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons chopped fresh parsley


1. In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.

2. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.

Variation: Bow Ties with Sun-Dried Tomato and Herb Cream: An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.

Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they're already soft, you don't have to reconstitute them.

Wine Recommendation: A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of barbera or dolcetto from the Piedmont region of Italy would be perfect.

Created date

June 2004