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This is a "stick-to-your-ribs" kind of pasta that brings a little Mediterranean flair to the Southern table. We swap the heavy red sauces for a rich, savory base of sun-dried tomatoes and plenty of sautéed garlic. It’s bold, tangy, and deeply satisfying—especially when topped with a generous dusting of sharp parmesan and a pinch of red pepper flakes for a little "low country" heat.
This is a "stick-to-your-ribs" kind of pasta that brings a little Mediterranean flair to the Southern table. We swap the heavy red sauces for a rich, savory base of sun-dried tomatoes and plenty of sautéed garlic. It’s bold, tangy, and deeply satisfying—especially when topped with a generous dusting of sharp parmesan and a pinch of red pepper flakes for a little "low country" heat.