Recipe - Pasta Red Duke

1 pound Pasta,fedelini or vermicelli
1 tablespoon Olive oil
3 tablespoon Chopped garlic or ~~
3 cup Chopped roma tomatoes
Three fourths cup Thinly cut or sliced up sundried
tomatoes;(if packed in oil
drain well)
One half 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,
sundried 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 UTHouston 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 71598

typed and posted by teri Chesser 7/98

Posted to MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99