WALDINE VAN GEFFEN VGHC42A
1 lb Pasta, cook; save 1/2 c water
5 tbsp Olive oil
3 Cloves garlic, mince
4 Anchovies, chop
2 tbsp Bread crumbs
1/2 cup Oil-pk sun-dried tomatoes
2 tbsp Parsley
6 Artichoke hearts
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Saute garlic in olive oil. Add crumbs and allow to get golden. Add tomatoes, parsley and artichokes. Add 1/2 cup pasta water. Heat through. Toss with cooked pasta. Source: Biba's Trattoria. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28, 1998
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