• 1 ½ lbs pasta (recipe calls for spagettini or angel hair but can use any long noodles)

• 5 tbsp. Olive oil, divided

• 1 tsp kosher salt

• 1 tsp pepper

• 1 Tbsp minced garlic

• 1 cup diced Roma tomatoes

• ¼ cup diced sun dried tomatoes

• 6 Tbsp fresh basil, cut into julienne, divided

• 1 cup chicken or vegetable broth

• ½ cup white wine

• 6 Tbsp butter, chilled

• Parmesan cheese, grated

• ¼ cup Pine nuts, toasted

Cook pasta according to package directions. Drain, then toss lightly with 1 tablespoon of the olive oil.  Set aside. 

Heat the remaining 4 Tbsp olive oil in a saute pan. Add salt, pepper, and garlic. Saute until garlic is light brown.  Add tomatoes, dried tomatoes, 2 Tbsp basil, broth and wine; bring to a boil.  Add butter and precooked past, tossing until liquid reaches sauce consistency and all the butter has melted. 

Immediately place in a large bowl, top with Parmesan cheese, pine nuts and remaining basil.