03-11-2005, 02:05 PM
1/4 teaspoon red pepper flakes
1 cup tomatoes, peeled and seeded
1/2 teaspoon anchovy paste
1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 ounces Chardonnay
1 cup Cappellini
1 teaspoon basil, chopped
1 tablespoon parmesan
Salt and pepper to taste
Heat in medium sauté pan. Add pepper flakes, anchovy, and garlic. Add tomatoes; sauté. Deglaze with wine; let simmer for 3 minutes.
Add cappellini. Stir in basil and salt and pepper to taste. Sprinkle with Parmesan.
1 cup tomatoes, peeled and seeded
1/2 teaspoon anchovy paste
1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 ounces Chardonnay
1 cup Cappellini
1 teaspoon basil, chopped
1 tablespoon parmesan
Salt and pepper to taste
Heat in medium sauté pan. Add pepper flakes, anchovy, and garlic. Add tomatoes; sauté. Deglaze with wine; let simmer for 3 minutes.
Add cappellini. Stir in basil and salt and pepper to taste. Sprinkle with Parmesan.