Bowtie pasta with sundried tomato and scallion cream!

Food & Wine

I was trying to think of what to make for dinner… ugh, I don’t want to be in a rut and make the same thing time and time again. We were both in the mood for some pasta, but we just weren’t sure HOW we wanted it… I happened to be on Facebook and I saw that Food and Wine magazine had posted a recipe that was quick and easy and sounded DELICIOUS! So off we went to the store, hunted and gathered the ingredients, popped home and threw it together in NO TIME! Seriously. This pasta sauce ISN’T. EVEN. COOKED! I had some reservations… hmmm, seems like you should at least cook it. I usually do try a new recipe pretty much as it’s shown, then the next time I make it I tweak it and change it up a bit. The only thing I did with this recipe is to use basil instead of parsley (LOVE tomatoes and basil together!) which the recipe did have listed as an alternative, and I used sundried tomatoes in oil instead of reconstituting… I also used mini bowties, well, just because I like them and they’re cute!  This. Was. Delicious. Say no more… I will be making this time and time again!

If you get a chance, check out this recipe. It would be nice paired with a small salad or a crusty loaf of good bread (as Ina would say). The recipe also mentions that it would be good with fusilli pasta, as the sauce would hold on to the crevices. See the wine pairing suggestion from Food and Wine below…
Pairing Suggestion – 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.

Bow Ties with Sun-Dried Tomato and Scallion Cream



5 scallions, white and light-green parts only

6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note

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.


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.


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.

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Image via Food & Wine – Melanie Acevedo

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