Cook Book

1 medium onion (sliced)
1/2 cup Bellino Sun Dried Tomatoes (sliced)
3 tbsp. Cento Olive Oil
1 tsp. Bellino Minced Garlic
2 cups Cento Chicken Broth
1/2 cup dry white wine
1 tbsp. flour
1 lb. Anna Penne Rigate
1 tsp. Cento Basil or 1 tbsp. fresh basil (chopped)
1 tsp. Cento Parsley or 2 tbsp. fresh parsley
Cento Grated Romano Cheese

Sauté onions in oil until translucent. Add garlic and sauté until soft. Add sundried tomatoes, basil and parsley and cook 3 minutes. Add Cento Chicken Broth and wine. Bring to boil. Reduce heat and simmer about 15 minutes. For thicker sauce, dissolve flour in 1/4 cup cold water. Bring sauce back to slow boil. Slowly add flour mixture. Stir into sauce. Reduce heat and allow to simmer slowly to thicken. Cook Anna pasta according to package directions. Drain and top with sauce. Serve with Cento Grated Romano Cheese.

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