I threw this pasta together one day with a few odds and ends in my pantry, fridge, and garden, and has become a favorite ever since.
I’m a California girl, with Italian roots, and I feel like this dish is a nice blend of both worlds. —Rachel Eisendorf
Medium onion, diced
Cloves of garlic, pressed
Dry white wine
Sundried tomatoes, packed in oil
Can crushed tomatoes (can also substitute diced tomatoes or tomato sauce- whatever you have on hand)