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Fresh Basil-Tomato Spaghettini
Serve over quick cooking couscous

Serve with lemon wedges
 

 
 

8 oz. uncooked spaghettini
¼ c olive oil
4 t minced garlic
1 c diced tomatoes
¼c sliced, drained sun-dried tomatoes (packed in oil)
¼ c dry white wine
½ c  chicken broth
2 T shredded fresh basil, divided
4 T chilled butter
4 t pine nuts

  1. Prepare pasta according to directions
  2. Over medium heat, add garlic and olive and sauté for 1 minute.  Do not let garlic brown.
  3. Add tomatoes, sun-dried tomatoes, wine and broth to deglaze, add half the basil.
  4. Heat together until reduced by half. 
  5. Add butter and remove from heat when melted.
  6. Toast pine nuts at 350 for 5 minutes, just enough to bring the flavors out.
  7. Serve and toss Parmesan, pine nuts and remaining basil on top.

Adapted from Palomino's Restaurant, Minneapolis