1 lb Dried pasta
2 tbsp Olive oil
1 medium Onion, diced
3 Cloves garlic, minced
1 cup Dry vermouth
Salt, to taste
1/4 tsp Hot red-pepper flakes
1 tsp Dried whole oregano
2 tbsp Chopped fresh basil --or 1 tablespoon dried basil
1/4 cup Chopped fresh parsley
Grated Parmesan cheese, optional
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While the pasta is cooking, heat the olive oil in a skillet, add the onion and saute until it is translucent. Then add the garlic and saute for a minute more.
Add the vermouth, salt to taste, the red-pepper flakes, oregano, basil and parsley. Mix well and cook over medium-high heat for 5 minutes.
Pour the sauce over cooked, drained pasta, toss well, and serve with grated Parmesan cheese if desired.
Yield: 6 servings
Nutrional Information: 395 calories and 16.5 grams of fat
(Courtesy of "8 Weeks to Optimum Health" by Dr. Andrew Weil)
RECIPE FOR HEALTH SHOW #RHC127 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 21, 1997 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 27, 1998
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