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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Sun-dried Tomato Carbonara {20-Minute Dinner}

November 4 By Renée 21 Comments

Sun-dried Tomato Carbonara makes a perfect weeknight meal! This family-pleaser takes just 20 minutes pot-to-plate; plus, it’s vegetarian & budget-friendly!


This post may contain affiliate links, but don’t worry – they won’t bite.

Sun-dried Tomato Carbonara is has been a staple on our menu for years now. Back when my kids were young (and half of them were vegetarians), I was always on the lookout for quick, easy meals that didn’t take a lot of effort. If they were budget friendly, even better.

When I worked up the recipe for this 20-Minute Sun-dried Tomato Carbonara, it totally fit the bill! Most importantly, though – ALL five of my kiddos devoured it whenever I made it, which is something of a miracle. 

Sun-dried Tomato Carbonara takes about 20 minutes to throw together, making it a perfect weeknight meal. (YES!! You read that right – 20 minutes, pot-to-plate!) Plus, it’s vegetarian and budget-friendly. 

Sun-dried Tomato Carbonara | The Good Hearted Woman

DID YOU KNOW?

“Carbonara” means Charcoal Burner in Italian – I looked it up.  Surprised?  Me too. 

I’ll be honest: for the longest time, I thought “carbonara” meant “bacon” – because it’s nearly impossible to find a recipe for Carbonara that doesn’t include bacon (or its fancy cousin, pancetta). ?

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5 from 5 votes

Sun-dried Tomato Carbonara

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Main Course, Main Dish
Keyword: pasta, sun-dried tomatoes
Servings: 4 servings
Calories: 296kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven
  • Tongs
  • Measuring cups

Ingredients

  • 6 oz. thin spaghetti or angle hair pasta
  • 4 quarts water
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 3/4 cup sun-dried tomatoes in olive oil loosely packed
  • 2 large eggs lightly beaten
  • ½ cup half & half or milk
  • ¾ cup freshly grated Parmesan cheese divided
  • ½ ounce fresh basil leaves about large 10-15 leaves
  • Freshly ground pepper and kosher salt
  • Additional fresh basil leaves to garnish

Instructions

Cook Pasta

  • Heat 6 quarts of water in a large pot on high heat. When the water is boiling, add 1 tablespoon of salt and two tablespoons of olive oil. Reduce heat to simmer and add pasta. Cook, stirring occasionally, according to directions until barely al dente. (Just barely done.)

While the pasta is cooking:

  • Drain sun-dried tomatoes. (Put the oil back in the jar to use later!) Chop the sun-dried tomatoes into 1/4"-1/2" pieces. Set aside.
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  • Chiffonade the basil. Set aside.
  • In a medium bowl, whisk together eggs, milk, and half of the Parmesan.

Finishing Up:

  • When the pasta is done, drain it thoroughly in a colander, reserving 2 cups of the cooking liquid.
  • Heat a Dutch Oven or other heavy bottom pot over medium-high heat. Add 1 cup of the reserve pasta cooking liquid and bring to a boil.
  • Reduce heat to medium. Add drained pasta pasta to hot cooking liquid in Dutch oven and stir constantly, using tongs, until most of the liquid is absorbed.
  • Whisk 1/2 cup reserve cooking liquid into egg mixture. (This tempers the egg mixture. DO NOT skip this step!)
  • Slowly drizzle the egg mixture into the hot pasta, tossing it all constantly with tongs as you do. Continue stirring with tongs until egg mixture thickens to make a creamy sauce.
    Remove carbonara from from heat.
    I usually remove the pot from the heat when the sauce is just beginning to come together, and let it continue cooking in the residual heat. The trick is to keep the sauce constantly moving until it has thickened.
    NOTE: If the sauce is too thick, you can use some of the remaining reserve liquid to thin it. Add about 1-2 tablespoons at a time, until the sauce is the consistency of heavy cream. (You will probably not use all of the reserve liquid.)
  • Once the sauce is as you like it, toss in half of the chopped sun-dried tomatoes, half of the basil, and half the Parmesan. Mix with tongs.
  • Finish with freshly ground pepper, and the remaining parmesan, sun-dried tomatoes, and fresh basil.

Notes

INGREDIENT NOTES

  • Angel Hair Pasta: You can use fettuccine or spaghetti, but angel hair is our favorite, plus it cooks in no time!
  • Sun-dried Tomatoes: 1 cup of drained, chopped, oil-packed sun-dried tomatoes weighs about 5 ounces. 
  • Milk: For a richer sauce, use half-and-half or cream.

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 27.8g | Protein: 13.9g | Fat: 15g | Saturated Fat: 5.8g | Cholesterol: 145mg | Sodium: 218mg | Potassium: 321mg | Sugar: 0.2g | Calcium: 182mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Sun-dried Tomato Carbonara makes a perfect weeknight meal! Just 20 minutes pot-to-plate! Tweet & Share!

Sun-Dried Tomato Carbonara

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of The Good Hearted Woman. ? Be sure to PIN this post!

Sun-dried Tomato Carbonara | The Good Hearted Woman   Sun-dried Tomato Carbonara | The Good Hearted Woman

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Sun-dried Tomato Carbonara | The Good Hearted Woman

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Main Dishes, Recipes, Vegetarian Tagged With: Comfort Food, Italian, Pasta

Italian Easter Dove Bread | Colomba Pasquale

April 18 By Renée 1 Comment

Easter Dove Bread [Colomba Pasqua] is the most well-known of the many traditional breads prepared in celebration of the Easter holiday in Italy and around the world.

Italian Easter Dove Bread {Colomba Pasquale} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Italy has many food-related Easter traditions, but perhaps the most famous is Colomba Pasquale, or Italian Easter Bread. 

Italian Easter Dove Bread is a tradition with a long and colorful that dates back as far as 572 A.D. The most popular legend, however, comes from Italy’s Lombardy region and the Lombardian victory over Holy Roman Emperor Barbarossa. According to legend, two doves (representing the Holy Ghost) miraculously appeared over the battle field.

However it began, the popularity of Colomba Pasquale (literally, “Easter Dove”) swept across Italy, until it became what is now the unofficial national Easter bread. 

Wavy Line

While many dove bread recipes employ a simple paper form to create a rough dove shape, the method for forming the dough presented here results in not only a sweet, citrusy, delicious bite, but a beautiful presentation as well. 

This is a rich, sweet egg bread is very easy to make, and I highly recommend it for novice and expert bread-bakers alike. Wrapped well, it will taste even better the second day, perfect for pre-Easter preparation.

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Italian Easter Dove Bread [Colomba Pasquale]

Italian Easter Dove Bread [Colomba Pasquale] is a soft, sweet panettone (Italian sweet bread) made in the shape of a dove. Traditionally served on Easter Sunday.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Print Recipe Pin Recipe
Course: Bread
Cuisine: Holiday
Keyword: Holidays
Servings: 16 servings
Calories: 197kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 2 large eggs
  • 1 large egg yolk
  • 1 cup milk
  • 4 1/4 cups bread flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons Kosher salt
  • 2 tablespoons butter cut in four pieces
  • 1 teaspoons orange zest
  • 2 teaspoons active dry yeast
  • 1 teaspoons anise seed
  • 1/2 cup golden raisins
  • 1/4 cup dried cranberries craisins
  • 1 egg white
  • 2 teaspoons water
  • 14 blanched almonds
US Customary - Metric

Instructions

To prepare dough in an electric bread maker:

  • In a glass measuring cup, whisk eggs and egg yolk with enough milk to make exactly 1 ½ cups of liquid.
    Pour into bread machine or mixer.
  • Add flour, sugar, salt, butter, softened butter, orange zest, and anise in that order.
    Make a small indentation in the top and add the yeast.
  • Set the bread machine to the Dough cycle.
    When it beeps to add additional ingredients, add the craisins and golden raisins.
    If your bread machine doesn’t have this feature, just add the craisins and raisins after the dough is thoroughly mixed, but before it completes the kneading process.
  • When the dough process is complete, turn the dough out onto your countertop, cover with a clean cloth and let it rest another 5 minutes.
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  • Cover a large baking sheet with parchment paper or lightly grease.

To shape the Dove:

  • On a lightly floured board, roll dough into a 10"x8" rectangle.
    Cut into two 10"x4" rectangles.
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  • Place one rectangle on the prepared baking sheet, and pinch middle to make wings.
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  • On the second rectangle, pinch for head and body.
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  • Cut seven 2 inch slashes for tail and fan out.
  • Cut two 2 inch slashes for each wing and fan.
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  • Cover and let Dove rise in a warm place for 30 minutes.
  • Preheat oven to 350°.
    Combine egg white and water and brush onto dove. Place almonds on feathers as shown.
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  • Bake 30-35 minutes or until golden. Remove to wire rack to cool.
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Notes

You can also make the dough by hand. Just mix it up in your mixer, knead it as you would any bread dough, and let rise once before shaping.

Nutrition

Serving: 1slice | Calories: 197kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 252mg | Potassium: 119mg | Fiber: 2g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Novice baker or in a hurry?  You can also make this bread with a prepackage bread mix. Just follow the directions as instructed on the package, reducing the liquid by 1/4 cup, and adding the anise, zest, and dried fruit.  After the dough has risen once, follow the directions for shaping the Dove.

Easter Dove Bread - featured

More Easter Celebration Ideas on GHW:

  • Naturally Dyed Armenian Easter Eggs 
  • Beach Towel Bunny Easter Basket [Step-by-Step Tutorial]

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Italian Easter Dove Bread {Colomba Pasquale} | The Good Hearted Woman      Italian Easter Dove Bread {Colomba Pasquale} | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Vegetarian Tagged With: Easter, Holidays, Italian, traditions

Eggplant Parmesan

October 31 By Renée 3 Comments

Baking instead of frying makes the flavor of the eggplant the star of the show in this lighten-up, easy-to-make Eggplant Parmesan.

Eggplant Parmesan Recipe

Eggplant Parmesan wasn’t always one of my favorite things.  Sure, it smelled wonderful and looked like a savory plate of Italian heaven, but whenever I had the opportunity to sample it, all I could taste was breading and oil. I knew there had to be a better way, so I started making my own version, baking the eggplant slices first instead of frying them.  Surprise, surprise – not only is it delicious, but it actually allows the flavor of the eggplant to be the star of the show!  If your family is anything like mine, this will become an immediate favorite at the dinner table.  Bonus: It’s super easy to make and easy on the budget too.

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Eggplant Parmesan

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Italian
Servings: 6
Author: Renée

Ingredients

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  • 2 large eggplant sliced 3/8" - 1/2" thick
  • 2 tablespoons olive oil
  • 2 eggs beaten
  • 1/3 cup milk 1% low-fat
  • 1 1/2 cups homemade breadcrumbs or boxed Italian seasoned bread crumbs
  • 1 teaspoon Italian seasoning or 1/2 teaspoon each dried basil & oregano
  • 1/2 teaspoon paprika
  • 2 cups homemade or canned spaghetti sauce
  • 6 oz mozzarella cheese part skim milk, grated
  • 3/4 cup grated Parmesan cheese divided

Instructions

  • Cut the eggplant into 1/2 inch slices. Sweat the 1/2" slices by sprinkling with sea salt and letting sit for 30 min. Rinse and use a paper towel to pat dry.
    Baked Eggplant Slices
  • Preheat oven to 450° F. Coat 2 large baking sheets lightly with 1 tablespoon olive oil each. (I usually cover them with parchment and coat the parchment, but you don't have to do that.)
  • Mix bread crumbs, 1/2 the Parmesan, Italian Seasoning, and paprika together and put into a gallon size Ziploc bag. (This is just for ease of preparation - you can also put it in a flat-bottomed bowl.)
  • Whisk eggs and milk together in a separate bowl. Dip eggplant slices first into beaten eggs, and then coat with breading mixture.
  • Place coated eggplant slices on prepared baking and bake for 8-9 minutes at 450°. Flip them over and bake an additional 7- 10 minutes, until golden brown. Remove from oven and reduce oven temperature to 350°.
    Baked Eggplant slices
  • In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Layer eggplant slices in the sauce. Sprinkle with mozzarella and remaining Parmesan cheeses.
  • Bake in preheated oven for 35 minutes, or until golden brown.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

 

Filed Under: Main Dishes, Recipes, Vegetarian Tagged With: Cheese, Comfort Food, Italian

Not Your Mother’s Spaghetti Sauce

January 14 By Renée Leave a Comment

World's Best Spaghetti Sauce | The Good Hearted Woman

My food memories as a child are filled with meals like tuna casserole studded with green-gray peas, and creamed chipped beef over white rice.  Mom was from the Midwest, where “they didn’t have fancy foods like pizza or hummus,” as she will tell me.  But despite her aversion to cooking or eating anything not common among Depression-era Missourians, Mom did make some wonderful dishes, and the best of them was her spaghetti sauce:  it was no less than Fantastic.

Mom was meticulous in her onion chopping, and with each batch of sauce requiring four large ones, making it took a lot of time and tears, so it was reserved for special occasions.  Oh, but when she made it…mmmm… thick, rick, deep scents would fill our house to the eaves, and beckon me enticingly to the kitchen where I would wait – until Mom wasn’t looking – to a sneak hot, bubbly spoonfuls onto Saltine crackers, nearly always burning my tongue my hurry.  The burn was always worth it.

This recipe has been liberally adapted from Mom’s, and lightened up considerably (believe it or not!), but it still retains the richness and depth that I remember.   As a bonus, it is super easy to adapt for vegetarians – just leave the meat out until you separate it (leave out the Worcester too if you don’t use the vegetarian variety).  From there, you can leave it meatless, or add in your favorite veggie-meat option.

My best advice – if you have the time, make it a day ahead – and be sure to have some Saltines on hand for “tasting.”

World's Best Spaghetti Sauce | The Good Hearted Woman

Not Your Mother's Spaghetti Sauce

Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Print Recipe Pin Recipe
Course: Comfort Food, Pasta
Cuisine: Italian
Servings: 12 -16
Calories: 414kcal
Author: Renée ♥

Ingredients

  • 2 Tbs chopped parsley
  • 4 large sweet onion chopped fine
  • 4 good-size cloves garlic minced
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 30 oz tomato sauce
  • 24 oz tomato paste
  • 1 can 15 oz tomatoes (I use petite-cut Italian style)Italian style
  • 2 Tbs Worcestershire sauce
  • 1/2 lb ground beef
  • 1/2 lb Sweet Italian sausage I sometimes use half mild and half hot
  • 2 Tbs brown sugar The secret ingredient in everything!
  • 1 tsp dried basil give or take
  • 1 tsp dried oregano
  • 1/4-1/2 tsp whole fennel seeds
  • Dash or two of nutmeg
  • Salt & pepper to taste

Instructions

  • Brown sausage and ground beef together. Set aside.
  • Saute onions in butter and olive oil over medium heat until onions begin to turn a light caramel color. Add garlic and cook an additional 2 minutes.
  • Stir in the tomato sauce and paste, and the chopped tomatoes. Add herbs, spices and brown sugar. At this time, you may choose to use an immersion blender and lightly blend the mixture for a less "chunky" sauce. I sometimes do, sometimes not.
  • Separate out the portion that you want to reserve as vegetarian. You can leave this meatless, or add in your favorite veggie-meat option at this time.
  • To the "meat" portion, add the browned ground beef and sausage, and the Worcester Sauce. (You can add the Worcester Sauce earlier if you use a vegetarian variety.)
  • Simmer sauce for at least an hour. I usually make this the day before to allow the flavors to fully blend, and reheat it in the slow cooker on low the day I plan to serve it.

Nutrition

Calories: 414kcal | Carbohydrates: 60g | Protein: 20g | Fat: 15g | Saturated Fat: 5.3g | Cholesterol: 35mg | Fiber: 13.5g | Sugar: 37.36g
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

 

Filed Under: Recipes Tagged With: Comfort Food, Italian, Pasta

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