Yield: 1 Servings
|1 pack||(3 oz) sun-dried tomoatoes (dry; not the ones packed in oil)|
|2 tablespoons||Olive oil|
|2 \N||Cloves garlic; sliced|
|2 \N||Shallots thinly sliced|
|\N \N||Freshly grated parmesan|
|½ pounds||Linguine; (or fettucine) (up to 1)|
Boil 2 cups water, place sun dried tomatoes in a coffee mug, pour hot water over the, set aside.
While pasta is cooking, saute the garlic in olive oil until golden. Remove garlic from oil and discard. Add the shallots. and saute just until translucent.
meanwhile, after the tomatoes have soaked for at least 5 minutes, remove them from the soaking liquid, reserve the soaking liquid. Quarter the tomatoes and add to skillet when shallots are translucent. Add marsala and cover. Simmer over low heat until liquid mostly evaporated.
When pasta is finished, drain and put back in the pot. Add contents of skillet, a generous handful of grated parmesan and toss. If the pasta mixture seems dry or sticky, add some of the tomato soaking liquid a little at a time until pasta slides apart easily.
Empty pot into a serving dish and pass the parmesan! Great with crusty bread and a green salad.
Posted to EAT-L Digest by Tania Hewes <taniah@...> on Dec 11, 1997