Preparation:
Heat sauté pan over medium-high heat. Add oil and garlic, sauté 1 minute, but do not brown. Add salt and pepper, tomatoes, sun-dried tomatoes and toss to combine. Deglaze with the wine and chicken broth. Add pasta and half the julienne basil. Reduce the liquid by half and add butter. Top with Parmesan, remaining basil and pinenuts. |
