Recipe - Linguine

1 pack (3 oz) sundried tomoatoes
(dry; not the ones packed
in oil)
2 tablespoon Olive oil
2 Cloves garlic; cut or sliced up
2 Shallots thinly cut or sliced up
One fourth cup Marsala
Freshly grated parmesan
One half pound 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 EATL Digest by Tania Hewes taniah@NSERV1.CLSI.US.GEAC.COM on
Dec 11, 1997