3 cl garlic, minced fine
1 tb minced shallots
(or minced onion) 1 ts olive oil
1 c dry white wine
2 c half-and-half
1 tb chopped parsley
1 tb chopped basil
2 ts instant beef
bouillon crystals 2 ts tomato paste
1/2 c sun-dried tomatoes,
chopped fine 1/2 c toasted pignoli nuts
1 lb fresh linguine
1/4 c Parmesan Cheese
(imported preferred)
Boil water for pasta
Toast pignoli nuts lightly in oven or nonstick teflon fry pan.
In a large skillet or sauce pot, saute garlic and shallots in olive oil.
Add white wine and cook to reduce by half.
Add half-and-half, then bouillon crystals to sauce and reduce again by half.
Add tomato paste and mix well to blend in sauce. Add the basil.
Add toasted pignoli nuts. Stir to mix.
Add the sun-dried tomatoes and parsley and stir. Let this simmer gently while the pasta cooks.
Cook pasta until just al dente. Drain. Put pasta in skillet with sauce and mix well. Empty pasta and sauce into a large serving dish. Sprinkle grated parmesan cheese over the pasta.
Take to the table and ENJOY!
Eugene R. Mariani
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