Instructions: Cook pasta until al dente, according to package directions. In a large skillet, heat oil and saute garlic until translucent. Add fresh tomatoes, sun-dried tomatoes, basil and pine nuts. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta and serve.

NOTE: A friend shared this recipe with me and I have been making it ever since, although I use a hole head of garlic and add grated Parmesan when serving.

It is named for Red Duke, surgery professor of the University of Texas Medical School at the UT-Houston Science Center. He gave the recipe to Anthonys several years and and later other restaurants made it on request

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