Farfalle with Crabmeat and Oregano Butter
For a more intense tomato flavor, reconstitute the sun-dried tomatoes in the white wine called for in the recipe. Just bring the tomatoes and wine to a simmer in a small nonreactive saucepan, then remove from the heat to steep until the tomatoes are plumped. Chop the tomatoes and add them with the wine to the saucepan in Step 2. Slideshow: More Pasta Recipes
July 1997