1/4 cup chopped, drained sun-dried tomatoes packed in oil
1/4 cup dry white wine or chicken broth
1 jar Bertolli® Alfredo Sauce
1/8 tsp. ground black pepper
1 box (16 oz.) penne pasta, cooked and drained
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in Sauce and pepper. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until heated through. Toss with hot penne and garnish, if desired, with shaved Parmesan cheese.