Recipe by OwlMonkey
Since I began seriously experimenting with italian food, this is the sauce I was hoping to find. The addition of the chicken broth, creates a lighter tomato based sauce. The tomato complements the rest of the flavors rather than overwhelming them. Give it a try if you're looking for something different than your typical herb sauce. Another nice addition to this would be adding a few mussels to the sauce. It's a very traditional recipe. Found on the Italian Trade Commission's website.
Top Review by Karen Elizabeth
This very simple recipe made a wonderfully quick and flavoursome dinner dish. I had to sub penne for farfalle, another time I'll use farfalle which really would be nice with this. I couldn't find a use for the butter ..... ? So I left it out :) Ideal for a substantial midweek dinner, excellent with hot crispy garlic bread, a lovely recipe, thanks for sharing, OwlMonkey! Made for PAC Spring 2012
- 1 lb fresh farfalle pasta
- 4 tablespoons olive oil
- 1 garlic clove, crushed
- 1⁄4 teaspoon pepperoncini pepper
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 4 tomatoes, peeled, seeded and cubed
- 1⁄2 teaspoon oregano
- 3 cups chicken broth (or vegetarians can substitute with vegetable broth)
- 2 tablespoons butter
- 4 tablespoons grated parmesan cheese
Directions See How It's Made
- Heat the olive oil in a pan.
- Add garlic, peperoncino, basil, parsley and oregano.
- Sauté on low heat, then add the tomatoes and half of the broth.
- Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed.
- Dress with Parmigiano and serve.