Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
1 md Onion; chopped
1 ts Olive oil
1 lg Clove garlic
2 c Very hot tap water
1 c Sun-dried tomatoes; not
-marinated
8 oz Wagon wheel pasta; cook
1 tb Parsley; chopped
1 tb Fresh oregano; or
1 ts Dried oregano
2 ts Lemon juice
4 tb Parmigiano reggiano or
-Parmesan cheese

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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