Entree - Pasta Provencal

Pasta Provencal

Ingredients:

3 tbs. canola oil
1 large onion, chopped
2 - 15 oz. cans of diced tomatoes
12 sun dried tomatoes, chopped
1 zucchini, peeled and chopped
1 tsp. basil
1 tsp. oregano
1 tsp.thyme
1/2 tsp.garlic garnie
1/2 tsp.fennel seeds
1 tsp. orange peel, grated
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 cup white wine
12 oz. artichoke quarters, chopped
2 tbs. parsley
7 oz. pasta ( linguine or fettuccine ), this is pasta for 2, sauce serves 4
hot sauce
Romano cheese

First fill a large pot with water and start it boiling for the pasta. Add the oil to a skillet and add the diced onions and cook for about 10 minutes to soften. Take the can tomatoes and drain the liquid into a bowl, then add the tomatoes to the onions and let them cook. Meanwhile add the chopped sun dried tomatoes to the drained tomato juice and microwave for a minute. Then add the sun dried tomatoes and the juice to the skillet and cook for 10 more minutes. Now add the zucchini and the basil, oregano, thyme, garlic garnie, fennel, orange peel, salt, pepper and cayenne and cook for 5 minutes. Around now would be a good time to start the pasta. Next add the wine and the artichokes and bring to a boil, then lower to a simmer and cook for 10 minutes to reduce the liquid and heat everything thru. Add the parsley and stir. Serve over the pasta, sprinkle on a few drops of hot sauce and top with some Romano cheese. Pasta serves 2 and the sauce is enough for 4.