Ingredients
1/2 lb farfalle ( used 3 generous cups)
2 c chopped cooked turkey or chicken
4 T evoo
2 T balsamic vinegar
1 medium onion, evenly sliced thin
2 gloves garlic, minced
salt and fresh pepper to taste
1/3 c sun dried tomatoes and the oil, sliced
1 c parmigano reggiano
Preparation
Boil pasta and reserve about 2 cups pasta water. Saute onion in 2 T evoo until well browned, add vinegar and cook one minute. Add remaining 2 T evoo and the tomato oil drippings, garlic and sun dried tomatoes, cook a few minutes to soften garlic. Add the pasta, turkey and reserved pasta water until creamy. Add 1/2 c parmigiano reggiano and stir. Pass the remaining cheese with the pasta.
