Ingredients
| 1 lb. | fedelini or | | vermicelli pasta | | 1 tbsp. | olive oil | | 3 tbsp. | chopped garlic | | 3 cups | chopped roma tomatoes | | 3/4 cup | thinly sliced sundried tomatoes (if packed in oil, drain well) | | 1/2 cup | each of chopped fresh basil and pine nuts (pignoli) | | 1 cup | chicken stock | | Salt and freshly ground black pepper |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Cook pasta until <I>al dente</I>, according to package directions. In a large skillet, heat oil and sauté garlic until translucent. Add fresh tomatoes, sun-dried tomatoes, basil and pine nuts. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta and serve.
Author's Comments
A friend shared this recipe with me and I have been making it ever since, although I use a whole 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 UT-Houston Science Center. He gave the recipe to Anthony's and later other restaurants made it on request for the popular doctor.
Similar Recipes
tomato basil pasta