Ingredients
6 tbsp extra virgin olive oil–1 tbsp.unsalted butter 2 med. to large onions—2 tbsp of essence or 1/4 tsp. hot pepper flakes and 1 tbsp thyme—12 oz. white wine (blanc)—12 oz. low fat chicken stock—3-4 tbsp store bought or homemade brushetta—1 lb linguini
Preparation
saute chopped onions and spices in pan with 4 tbsp olive oil and butter until translucent— add wine and reduce liquid by half over hot flame—- add chicken stock and brushetta simmer for 10min. in the mean time, boil water for pasta and cook pasta al dente–drain pasta bring to pan— let pasta rest in sauce, covered, for approx. 5 min. —finish with remaining olive oil– garnish with fresh parsley
