Ingredients

8 oz. vegetable flavored fusili, or 8 oz. Rotellies
1 Tbsp. virgin olive oil
1/2 tsp. hot pepper flakes
2 large garlic clove, minced
2 green onions chopped
2 Tbsp. sun dried tomatoes, chopped
1 Tbsp. ginger root chopped
1 Tbsp. orange zest grated
1 Tbsp. tomato paste
1/2 C. Italian plum tomatoes, canned, drained, chopped
1/4 C. chicken broth
salt and pepper, to taste
2 Tbsp. chives, chopped
1 tsp. sesame oil

Cooking Instructions

Bring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes. Drain in a colander and set aside. In a large, nonstick skillet, heat oil. Add pepper flakes, garlic, green onion, sun dried tomatoes, ginger root and orange zest. Stir fry 1minute; then add pasta and stir fry 1 minute more. Add tomato paste, plum tomatoes, broth, salt and pepper. Mix all ingredients well. Cook until heated through. Garnish with chives, and drizzle with sesame oil.
 
 
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