Top | Pasta

Bow Ties Alle Portofino

(recipe, Deanna Dudney)

primary-image, l


  1. 1 lb. bow ties noodles, uncooked
  2. 1 lb. shrimp, thawed if frozen, peeled and deveined
  3. 12 sun-dried tomatoes, drained and cut into strips
  4. 8 fresh plum tomatoes, cut into small cubes
  5. 2 bunches arugula, rinsed and torn into bite-sized pieces
  6. 6 sprigs fresh Italian parsley, coarsely chopped
  7. ½ small bunch fresh basil, leaves picked and coarsely chopped
  8. ¼ cup olive oil
  9. 1 lemon, juiced


  1. Cook pasta according to package directions.
  2. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent.
  3. Put shrimp in mixing bowl.
  4. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil.
  5. When pasta is done, drain well and immediately add to the mixing bowl.
  6. Add oil, lemon juice and salt and pepper to taste.
  7. Toss quickly and very well, and serve immediately.