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Sun-dried Tomato & Shallot Shells

Highlights

Serves 6 with 401 calories per serving.
Prep Time 10 min
Saute Time 15 min
Pressure Building Time 5-10 min
Pressure Cook Time 5 min
Natural Release Time 0 min
Total Time 40 min

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 10-12 ounce sun-dried tomatoes, diced + 2 tablespoons oil from the jar
  • 6 large shallots
  • 3 cloves garlic, minced or pressed
  • 1 bunch scallions, sliced (reserve some for garnish)
  • 0.5 cup dry white wine (like Chardonay) or additional broth
  • 2.5 cups garlic broth or low sodium vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 pound medium shells pasta
  • Fresh oregano, for garnish

Process

  • Add olive oil and sun-dried tomato oil, and hit Saute (3 minutes)
  • Add shallots and saute for 10 minutes (reserve 1/4 cup for garnish)
  • Add garlic and scallions, and saute for 1 minute
  • Add broth and italian seasoning
  • Add pasta. Make sure it is submerged
  • Pressure cook on high for 5 minutes
  • Quick release when done
  • Stir in sun-dried tomatoes, and let it rest for 3-5 minutes
  • Serve topped with fresh oregano, reserved shallots and scallions

Storage

TBD

Feedback

Turned out great. I've made it twice and realized that the quality of sun-dried tomatoes matter a lot. First batch turned out to be a bit bitter because of the sun-dried tomatoes.

References