Wagon wheels w/sun-dried tomato sauce

Yield: 2 servings

Measure Ingredient
-Waldine Van Geffen VGHC42A
1 medium Onion; chopped
1 teaspoon Olive oil
1 large Clove garlic
2 cups Very hot tap water
1 cup Sun-dried tomatoes; not marinated
8 ounces Wagon wheel pasta; cook
1 tablespoon Parsley; chopped
1 tablespoon Fresh oregano; or
1 teaspoon Dried oregano
2 teaspoons Lemon juice
4 tablespoons Parmigiano reggiano or Parmesan cheese

Saute onion in hot oil in nonstick skillet until soft. Meanwhile, with food processor on drop garlic through feed tube and mince.

Combine ½ cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to processor. Process to puree tomatoes. Add remaining 1-½ 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)

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