-Waldine Van Geffen VGHC42A
1 medium Onion, chopped
1 tsp Olive oil
1 large Clove garlic
2 cup Very hot tap water
1 cup Sun-dried tomatoes, not marinated
8 oz Wagon wheel pasta, cook
1 tbsp Parsley, chopped
1 tbsp Fresh oregano, or
1 tsp Dried oregano
2 tsp Lemon juice
4 tbsp Parmigiano reggiano or Parmesan cheese
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Saute onion in hot oil in nonstick skillet until soft. Meanwhile, with food processor on drop garlic through feed tube and mince. Combine 1/2 cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to processor. Process to puree tomatoes. Add remaining 1-1/2 cups of water to combine. Add tomato mixture to skillet and bring to boil. Reduce heat and continue to simmer to thicken slightly. Add parsley and oregano to sauce with lemon juice. Simmer over low heat. Serve drained pasta with tomato sauce, sprinkled with cheese. (wrv)
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