Pasta Red Duke

• 1 lb. fedelini
• vermicelli pasta
• 1 tbsp. olive oil
• 3 tbsp. chopped garlic
• 3 cups chopped roma tomatoes
• 3/4 cup thinly sliced sundried tomatoes (if packed in oil, drain well)
• 1/2 cup each of chopped fresh basil and pine nuts (pignoli)
• 1 cup chicken stock
• Salt and freshly ground black pepper

1. Cook pasta until al dente, according to package directions.
2. In a large skillet, heat oil and saute garlic until translucent.
3. Add fresh tomatoes, sun-dried tomatoes, basil and pine nuts.
4. Cook 2 to 3 minutes.
5. Add chicken stock, salt and pepper.
6. Toss with pasta and serve.

fedelini, vermicelli pasta, olive oil, garlic, roma tomatoes, tomatoes, fresh basil, chicken stock, salt

Taken from www.foodgeeks.com/recipes/4487 (may not work)