"Hunger is the best sauce in the world."--Cervantes

Pasta Montana Recipe

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This recipe for Pasta Montana, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Marusha Creel
Added: Thursday, October 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. farfalle pasta (bowties)
1/2 c. sun-dried tomatoes, sliced in slivers
2 T. butter
2 T. olive oil
1/2 tsp. salt
3 cloves garlic, minced
1/4 tsp. white pepper
1/4. tsp. marjoram
1/2 c. cream
1/2 c. chicken broth, extra strength
1/2 c. dry white wine
2 T. capers
Parmesan or Romano cheese

Directions:
Directions:
In a large pot with boiling salted water, cook pasta until al dente; drain.

Meanwhile, melt butter and olive oil in medium saucepan; add minced garlic, salt, pepper, marjoram; add slivered tomatoes, cream, chicken broth and white wine and bring to a simmer, uncovered, for about 10 minutes or until sauce thickens slightly; add capers and Parmesan cheese and cook 1 more minute. Toss cooked and drained pasta with the sauce.

Note: if sun-dried tomatoes are not packed in oil, place them in 1 cup of boiling water for 10 minutes or until soft.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I make tons of variations of this pasta dish and find that spinach is a good substitute for the sun-dried tomatoes.

 

 

 

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