Farfalle in a Sun-Dried Tomato, Garlic, and White Wine Sauce
Per serving
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
Ingredients
4 serv.Step-by-step instructions
- 1
Cook Farfalle very al dente, and drain.
- 2
Heat olive oil on medium high in a large saucepan.
- 3
Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- 4
Add diced plum tomato, and saute for another 2-3 minutes.
- 5
Add white wine, stir for a minute, then add bell pepper.
- 6
Let reduce for another minute, and add farfalle.
- 7
Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
- 8
Serve.
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