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From: joels@u.washington.edu (Joel Schwarz)
Newsgroups: rec.food.recipes
Subject: COLLECTION (2) Wine And Sun-Dried Tomato Sauce Over Penne
Followup-To: rec.food.cooking
Date: 6 Jun 1996 21:22:02 -0600
Organization: u.washington.edu
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Reply-To: joels@u.washington.edu (Joel Schwarz)
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Here are a couple of pasta dishes that prominently feature the taste of
sun-dried tomatoes.

WINE AND SUN-DRIED
TOMATO SAUCE OVER PENNE
(Serves 2-3)

8-10 sun-dried tomatoes (dry
 or in olive oil)
1/4 cup olive oil
1 cup hearty red wine
2 minced garlic cloves
1 teaspoon dry basil
Fresh parmesan cheese, grated
8 ounces penne

Bring water to boil in large pot and cook penne or other ribbed pasta al
dente. In medium covered skillet over medium heat add tomatoes, olive oil
and wine. Cook five minutes to reduce sauce down. Add garlic and basil and
cook 30 seconds. Remove skillet from heat and cool slightly.  Puree sauce
in blender/processor. Drain pasta and toss with sauce. Serve with or
without parmesan cheese.
 
  --created 1-16-96


LINGUINE WITH  SUN-DRIED
TOMATOES AND CHICKEN
(Serves 2-3)

1 tablespoon olive oil or cooking spray
2 boneless chicken breasts cubed
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon crushed fennel seeds
1 carrot, peeled and julienned
1/2 -1 cup chicken stock or white wine
1/4 cup julienned sun-dried tomatoes
8 ounces linguine
Freshly grated parmesan cheese

Cook pasta. Spray large skillet with cooking oil spray or 1 tablespoon
olive oil and saute chicken over medium-high heat. Add onions, garlic
carrot and fennel seeds and saute until onion is tender, adding stock (or
wine) to keep from sticking to pan. Stir in tomatoes and rest of stock and
cook another 5 minutes until carrots are crisp/tender. Mix in pasta. Stir
and serve. Top with parmesan. --from Bon Appetite

Joel Schwarz University of Washington
News and Information Box 351207 B-54 Administration Bldg. Seattle, WA
98195 Phone: 206- 543-2580 Fax:  206- 685-0658

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