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Pasta
with Herbs and Sun-Dried Tomatoes |
2
tablespoons butter
1 minced or sliced garlic clove
3 tablespoons flour
10 sun-dried tomatoes (boil gently for about 5 minutes, drain and
chop)
or use the oil packed type, right from the jar, sliced
1 teaspoon each fresh herbs: marjoram, basil, oregano, thyme, chives
(whatever you have)
1 cup chicken broth - canned is fine
1⁄2 to 3⁄4 cup cream
salt and pepper
fresh grated Parmesan cheese
Sauté garlic (slow, low heat-- it burns easily) until soft
and starting to color. Mix in flour. Add tomatoes, chicken broth
and herbs. Simmer briefly. (if using dried herbs, a little longer)
Add cream, reheat, taste for salt. Thicken with flour and water
roux if necessary. Serve over favorite pasta. I like the penne -
tubes cut at angles.
-Kate
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