1. Cook Farfalle very al dente, and drain. 2. Heat olive oil on medium high in a large saucepan. 3. Add garlic and sundried tomatoes, and saute for 2-3 minutes. 4. Add diced plum tomato, and saute for another 2-3 minutes. 5. Add white wine, stir for a minute, then add bell pepper. 6. Let reduce for another minute, and add farfalle. 7. Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated. 8. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
