1/2 c Olive oil 4 Garlic cloves, crushed 1/4 c Hungarian sweet paprika 1/2 c Dry white wine, or white -vinegar 4 md Tomatoes, peeled and seeded -or 3/4 c Well drained Italian plum Tomatoes 1/2 ts Salt 1 lb Linguini Heat 1/2 cup oil in heavy 10 inch skillet over low heat. Add garlic and cook until golden brown, about 10 minutes. Discard garlic using slotted spoon. Add paprika to skillet and stir 5 minutes. Add wine. Increase heat and boil until reduced by half. Finely chop tomatoes in processor or blender. Add to skillet. Stir in salt. Simmer until sauce thickens, about 10 minutes. Cook linguini. Top with cheese if desired. From Bon Appetit October 1984.
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Ingredients 2-3 boneless skinless chicken breasts 2 tsp garlic and herb seasoning 1 1/2 tsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp salt and pepper 3 Tsp Avocado Oil, divided 1 box Penne Pasta 4 cloves minced garlic or garlic paste 3 Tbsp unsalted butter, divided 2 tsp tomato paste 1/2 cup chicken broth 2 cups heavy cream, more if you like extra sauce 1/2 cup freshly chopped parsley 3|4 cup freshly grated Parmesan cheese Juice of 1/2 lemon Green onion, sliced (for garnish) Tomato, diced (for garnish)