Sun-dried Tomato Cream Sauce

makes 2 servings

1 teaspoon olive oil

1 clove garlic, minced

1 shallot, minced

1/4 cup sun-dried tomatoes, chopped

4 oz half-and-half

1 teaspoon unsalted butter

1 teaspoon freshly-grated Pecorino-Romano cheese

fine sea salt

freshly-ground black pepper

1. Heat the olive oil in a small sauce pot over medium heat.

2. Saute the garlic and shallot for 2-3 minutes.

3. Stir in the chopped sun-dried tomatoes.

4. Add the half-and-half and reduce the heat to a simmer.

5. Stir in the butter and grated cheese.

6. Season with salt and pepper to taste.

7. Continue simmering for an additional 2-3 minutes; serve immediately.