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Orchiette with Sundried Tomatoes

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CATEGORY CUISINE TAG YIELD
Belgian 1 Servings

INGREDIENTS

1 lb Orchiette; cooked, (I used fusili)
1 Jar sundried tomatoes; drained, oil reserved
3 lg Belgian endives; sliced on the bias

INSTRUCTIONS

copied off of Home Cooking with Amy Coleman.
Rough chop tomatoes. Add reserved oil to sautee pan, sautee tomatoes,
endive, salt and pepper to taste on medium heat until endive carmelizes,
about 8 minutes, stirring occasionally. Add cooked pasta to pan, toss well
and serve. Serves 4.
Posted to EAT-L Digest  by Cheryl Mainard <cmainard@ARTIC.EDU> on Mar 11,
1998

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