Recipe - Orchiette With Sundried Tomatoes

1 pound Orchiette; cooked, (I used
fusili)
1 Jar sundried tomatoes;
drained, oil reserved
3 lg Belgian endives; cut or sliced up on
the bias

copied off of Home Cooking with Amy Coleman.

Rough chop tomatoes. Add reserved oil to sautee pan, sautee tomatoes,
endive, salt and pepper to taste on medium heat until endive carmelizes,
about 8 minutes, stirring occasionally. Add cooked pasta to pan, toss well
and serve. Serves 4.

Posted to EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Mar 11,
1998