| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sun-dried, Pasta, Wrv |
2 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Olive oil |
| 1 |
lg |
Clove garlic |
| 2 |
c |
Very hot tap water |
| 1 |
c |
Sun-dried tomatoes; not marinated |
| 8 |
oz |
Wagon wheel pasta; cook |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Fresh oregano; or |
| 1 |
ts |
Dried oregano |
| 2 |
ts |
Lemon juice |
| 4 |
tb |
Parmigiano reggiano or Parmesan cheese |
INSTRUCTIONS
Saute onion in hot oil in nonstick skillet until soft. Meanwhile, with food
processor on drop garlic through feed tube and mince. Combine 1/2 cup of
the tap water, as hot as possible, with sun-dried tomatoes, and add to
processor. Process to puree tomatoes. Add remaining 1-1/2 cups of water to
combine. Add tomato mixture to skillet and bring to boil. Reduce heat and
continue to simmer to thicken slightly. Add parsley and oregano to sauce
with lemon juice. Simmer over low heat. Serve drained pasta with tomato
sauce, sprinkled with cheese. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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