Farfalle In A Sun-Dried Tomato, Garlic, And White Wine Sauce - cooking recipe

Ingredients

1/4 cup sun-dried tomato packed in oil, drained and chopped
2 garlic cloves, minced
1 plum tomato, fine dice
1/4 cup white wine
2 tablespoons olive oil
1 green bell pepper, chopped
8 ounces farfalle pasta (bowtie pasta)

Preparation

Cook Farfalle very al dente, and drain.
Heat olive oil on medium high in a large saucepan.
Add garlic and sundried tomatoes, and saute for 2-3 minutes.
Add diced plum tomato, and saute for another 2-3 minutes.
Add white wine, stir for a minute, then add bell pepper.
Let reduce for another minute, and add farfalle.
Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
Serve.