Ingredients:
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
2 garlic cloves, minced
1 plum tomatoes, fine dice
1/4 cup white wine
2 tablespoons olive oil
1 green bell peppers, chopped
8 ounces farfalle pasta ( bowtie pasta)
Directions:
Cook Farfalle very al dente, and drain.
Heat olive oil on medium high in a large saucepan.
Add garlic and sundried tomatoes, and saute for 2-3 minutes.
Add diced plum tomato, and saute for another 2-3 minutes.
Add white wine, stir for a minute, then add bell pepper.
Let reduce for another minute, and add farfalle.
Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
Serve.
Servings: 4
Time preparation: 7 min.
Time total: 16 min.