Pasta Siciliana

This simple, rustic dish is just incredibly full of flavor and can be served as a main entree or side dish with or without meat.

I sauteed 10 cloves of garlic with red pepper flake, a pinch of sea salt,  2 tablespoons of olive oil and 2 tablespoons of real butter. I added in about 1 full cup of julienned sundried tomatoes after the garlic was translucent and then a quick drizzle of white wine and about a cup of stock. Lowered that to simmer down a bit and make love while boiling the pasta to a perfect au dente 🙂

After draining the pasta-  I add half of the sundried tomato sauce to the pasta and toss and then pour into a nice serving dish and garnish with remaining half of sauce, fresh parsley, bright lemon and lots of parmesan…

Additional add ins would be something like baby spinach or mushrooms, really anything you like but not too much as our objective is to create something light, delicate and simple.

I cooked up some crispy chicken tenders for the guys and we are all completely content and seconds have been had three times over! Lol

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