Farfalle In A Sun-Dried Tomato, Garlic, And White Wine Sauce

1. 1

   Cook Farfalle very al dente, and drain.

2. 2

   Heat olive oil on medium high in a large saucepan.

3. 3

   Add garlic and sundried tomatoes, and saute for 2-3 minutes.

4. 4

   Add diced plum tomato, and saute for another 2-3 minutes.

5. 5

   Add white wine, stir for a minute, then add bell pepper.

6. 6

   Let reduce for another minute, and add farfalle.

7. 7

   Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.