Yield: 4 Servings
|1 pounds||Pasta,fedelini or vermicelli|
|1 tablespoon||Olive oil|
|3 tablespoons||Chopped garlic or ~~|
|3 cups||Chopped roma tomatoes|
|¾ cup||Thinly sliced sundried tomatoes;(if packed in oil drain well)|
|½ cup||EACH chopped: fresh basil and pine nuts (pignoli)|
|1 cup||Chicken stock|
|Salt and fresh ground black pepper ~~|
Cook pasta until al dente, according to package directions. In a large skillet, heat oil and saute garlic until translucent. Add fresh tomatoes, sun-dried tomatoes, basil and pine nuts. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta and serve.
NOTE: A friend shared this recipe with me and I have been making it ever since, although I use a hole head of garlic and add grated Parmesan when serving.
It is named for Red Duke, surgery professor of the University of Texas Medical School at the UT-Houston Science Center. He gave the recipe to Anthony's several years and and later other restaurants made it on request for the popular doctor. First published in the Chronicle in 1991.
from Janey Gosda, as published in the Houston Chronicle 7-15-98 typed and posted by teri Chesser 7/98 Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99