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Warm Goat Cheese Sandwiches
Lunch Italian

Warm Goat Cheese Sandwiches

4.2

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
  3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Orzo with Sun-Dried Tomatoes and Kalamata Olives
Lunch Italian

Orzo with Sun-Dried Tomatoes and Kalamata Olives

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Sun-Dried Tomato Pesto (No Nuts)
Pantry Italian

Sun-Dried Tomato Pesto (No Nuts)

4.8

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
  2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Smoked Salmon Pizza
Dinner Italian

Smoked Salmon Pizza

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
  3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Chef Nick's Amazing Calamari
Italian

Chef Nick's Amazing Calamari

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
  3. 3 Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
  4. 4 Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

By Nicole MacDonald

Italian Pork Tenderloin
Italian

Italian Pork Tenderloin

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Pasta with Ricotta and Sun-Dried Tomatoes
Dinner Italian

Pasta with Ricotta and Sun-Dried Tomatoes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
  2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps
Lunch Italian

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

4.5

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  2. 2 Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  3. 3 Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  4. 4 Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

By SMPETER

Best Ever Party Appetizer
Appetizer Italian

Best Ever Party Appetizer

4.6

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
  2. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
  3. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

By J Coulson

Amazing Sun-Dried Tomato Cream Sauce
Pantry Italian

Amazing Sun-Dried Tomato Cream Sauce

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

By Karen

Spinach and Sun-Dried Tomato Pasta
Lunch Italian

Spinach and Sun-Dried Tomato Pasta

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
  3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
  4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
  5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Pesto Pasta with Chicken
Dinner Italian

Pesto Pasta with Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
  4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
  5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Garlic Penne Pasta
Dinner Italian

Garlic Penne Pasta

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

By Chantal Rogers

Angel Hair with Feta and Sun-Dried Tomatoes
Dinner Italian

Angel Hair with Feta and Sun-Dried Tomatoes

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and return pasta to the pot.
  2. 2 Mix Parmesan cheese, tomatoes, olive oil, and garlic into pasta. Stir in cilantro; season with salt and pepper. Serve warm.

By NICOLEFAUSTHUNT

Catfish Tuscany
Dinner Italian

Catfish Tuscany

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
  2. 2 In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
  3. 3 Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

By Anne Marie Sweden

Dip for the Stars
Appetizer Italian

Dip for the Stars

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
  2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
  3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
  4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Jen's Tomato Arugula Bruschetta
Dinner Italian

Jen's Tomato Arugula Bruschetta

4.5

Prep
10 min
Cook
20 min
Total
270 min

Instructions

  1. 1 Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
  2. 2 Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  3. 3 Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
  4. 4 Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

By Esmee Williams

Ultimate Chicken Salad a la Jake
Lunch Italian

Ultimate Chicken Salad a la Jake

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
  2. 2 While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
  3. 3 Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

By Jake Cuff

Garlic Tuscan Chicken
Dinner Italian

Garlic Tuscan Chicken

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
  2. 2 Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

By Tracy Wood

Salmon and Spinach Fettuccine
Dinner Italian

Salmon and Spinach Fettuccine

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
  2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
  3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Italian Chicken Pesto with Spaghetti Squash
Dinner Italian

Italian Chicken Pesto with Spaghetti Squash

4.6

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
  3. 3 Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
  4. 4 Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

By tclark23

Double Tomato Bruschetta
Appetizer Italian

Double Tomato Bruschetta

4.8

Prep
15 min
Cook
7 min
Total
35 min

Instructions

  1. 1 Preheat the oven on broiler setting.
  2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Healthier Double Tomato Bruschetta
Appetizer Italian

Healthier Double Tomato Bruschetta

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
  2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
  3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
  4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
  5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Sun-Dried Tomato and Bow Tie Pasta
Dinner Italian

Sun-Dried Tomato and Bow Tie Pasta

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine basil, pine nuts, and 1 tablespoon of olive oil in a small bowl; set pesto aside.
  2. 2 Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
  3. 3 Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto, sun-dried tomatoes, cayenne pepper, and salt; reduce heat to low and simmer sauce.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well. Toss pasta and sauce together until well coated.

By JFOCHTMAN

Creamy Tuscan Garlic Chicken
Dinner Italian

Creamy Tuscan Garlic Chicken

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  2. 2 Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
  3. 3 Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
  4. 4 Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
  5. 5 Serve over pasta.

By CAL