Submitted by: Kellie Burrington
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Servings: 2 generous
We make this with less butter than called for, and it's still good. On the other hand, it's hard to have too much butter.
8 ounces angel hair pasta
¼ cup olive oil
4 teaspoons minced garlic
1 cup diced ripe roma tomatoes
¼ cup thinly sliced, drained sundried tomatoes (packed in oil)
¼ cup dry white wine
½ cup chicken broth
2 tablespoons shredded fresh basil
4 tablespoons chilled butter
¼ cup freshly grated Parmesan
4 teaspoons pine nuts
Prepare pasta according to directions.
Heat saute pan over medium-high heat. Add oil and garlic; saute for 1 minute (do not let garlic brown).
Add tomatoes and sundried tomatoes to pan. Add wine and chicken broth to deglaze; add half the basil. Heat together until liquid is reduced by half. Add butter and remove from heat when melted (the butter will thicken the sauce slightly).
Toast pine nuts in oven at 350° for 5 minutes or so, just enough to bring out the flavorful oils.
To serve, toss pasta with sauce, then top with Parmesan, remaining basil, and pine nuts.
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