I made a pasta sauce recently for some homemade fettuccine noodles. To make the sauce I sauteed several minced fresh garlic cloves until fragrant, then added a stick of salted butter, several canned artichoke hearts (quartered, probably ⅔ of the can), and five sun-dried tomatoes that I sliced into thin strips (not julienned, though). I also tossed in about ¼ cup of shredded Parmesan and stirred it in. I then let it sit on low-heat covered on the...
Originally asked by Alexander Nied on Stack Exchange (cooking) (CC BY-SA 4.0).
