WELL, THE WIFE SAYS WE NEED TO EAT LESS BEEF:

PASTA WITH LEMON, GARLIC AND SUN-DRIED TOMATOES (Lynne Rossetto Kasper, Splendid Table)

* 3 tablespoons extra-virgin olive oil
* 1/4 to 1/3 cup water
* 10 large cloves garlic, cut into 1/2 inch dice
* Pinch hot red pepper flakes
* Shredded zest of one large lemon
* Salt and freshly ground black pepper to taste
* 4 to 5 medium to large sun-dried tomatoes packed in olive oil, drained and chopped
* 1/3 cup pasta water
* 1 pound spaghetti, linguine or trenette, cooked to firm al dente
* 10 leaves fresh basil, cut into a chiffonade from top to bottom

1. In a large skillet, combine the olive oil, water, garlic, red pepper, lemon zest, salt and pepper. Cover and cook over medium-low to medium heat for 5 minutes.

2. Add the tomatoes to the skillet and cover. Cook another 5 minutes, or until the garlic is soft. Uncover and cook off a little bit of the liquid. Remove from the heat and keep covered while you cook the pasta.

3. Cook the pasta in 6 quarts of boiling salted water until it reaches a firm al dente. Reserve 1/3 cup of the cooking water before draining the pasta in a large colander. Add the reserved pasta water to the skillet, cooking it down a bit. Taste for seasoning. Add the pasta to the skillet and toss for about 3 minutes, or until the sauce is absorbed into the strands. Toss in the basil and serve the pasta hot.