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1. Heat the butter and oil in a saucepan. 2. Add the garlic, onion, carrot and celery and fry for 10 minutes, until slightly softened, stirring frequently. 3. Stir in the tomatoes, sun-dried tomatoes and wine. 4. Season to taste. 5. Simmer, covered, for about 30 minutes, stirring occasionally. 6. Toss the sauce, goats cheese and olives with freshly cooked pasta. 7. Garnish with fresh parsley sprigs. NOTES : Although the ingredients for this sauce are currently popular, both sun-dried tomatoes and goats cheese have been around for centuries! Serve it with farfalle.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 24 (96%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 115.5mg||4 %|
|Potassium 0.7mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 25
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