Italian Drunken Noodles!–

Onefourth cup olive oil

four minced cloves of garlic

1/2 cup of dry white wine, say Pinot Grigio.

One cup either veggie or chicken broth

One teaspoon, to taste, crushed red pepper

1 teaspoon of dried oregano

Taste black pepper and salt.

Halved one cup cherry tomatoes.

One bell pepper, finely chopped

one half cup sliced mushrooms

One fourth of a cup of chopped basil leaves.

Technique
Cook the pasta to be done al dente. Drain then save for use later on.

Heat olive oil over medium-high in a large pan; toss minced garlic into sauté for one minute or until fragrant.

Pour white wine into the pan and simmer for another two minutes to let some alcohol evaporate.

Put chicken (or veggie) broth, red pepper flakes, dried oregano, salt and black pepper into the pan; then swirl them well together.

Add sliced bells pepper, cherry tomatoes, and sliced mushrooms. Cook them until the veggies soften and flavors merge together, five to seven minutes.

In pan, toss cooked spaghetti with sauce; stir gently to cover veggies equally. Cooking noodles two to three more minutes will help them to absorb some of the sauce.

From the stove-top, toss fresh chopped basil over noodles.

Present Italian-originating drunken noodles straight from the stove, top them with some parmesan cheese.

Taste your elegant Italian Drunken Noodles! Including other meats or vegetables will alter this dish and provide additional texture as well as flavor. Like!