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Pasta and Rice Palomino Restaurants
Pasta 1/1/2000


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

cup olive oil
4 teaspoons minced garlic
1 cup diced ripe roma tomatoes
cup thinly sliced, drained sundried tomatoes (packed in oil)
cup dry white wine
cup chicken broth
2 tablespoons shredded fresh basil
4 tablespoons chilled butter
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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