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Pasta Red Duke


1 lb. fedelini or vermicelli pasta
1 tbsp. olive oil
3 tbsp. chopped garlic
3 cups chopped roma tomatoes
3/4 cup thinly sliced sundried tomatoes (if packed in oil, drain well)
1/2 cup each of chopped fresh basil and pine nuts (pignoli)
1 cup chicken stock
Salt and freshly ground black pepper

Cook pasta until al dente, according to package directions. In a large skillet, heat oil and sauté garlic until translucent. Add fresh tomatoes, sun-dried tomatoes, basil and pine nuts. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta and serve.


A friend shared this recipe with me and I have been making it ever since, although I use a whole head of garlic and add grated Parmesan when serving. It is named for Red Duke, surgery professor of the University of Texas Medical School at the UT-Houston Science Center. He gave the recipe to Anthony’s and later other restaurants made it on request for the popular doctor.

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