INGREDIENTS:

• 3 tablespoons pine nuts
• 2 pounds Roma tomatoes, cored and cut into wedges
• 3 tablespoons extra virgin olive oil, divided
• Salt and pepper
• 1 cup fresh basil leaves, loosely packed, coarsely chopped, and divided (see note)
• 2 tablespoons garlic, minced
• 1/4 cup oil-packed, sun-dried tomatoes, drained
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1/2 teaspoon dried red pepper flakes
• 1 pound fresh pasta, cooked al dente
• Freshly-grated Parmesan cheese

TO PREPARE:

Preheat oven to 300 degrees.

Spread pine nuts evenly over a cooking sheet.  Toast pine nuts until lightly browned, approximately 10 minutes.  Remove and set aside.

Increase oven temperature to 400 degrees.

Toss Roma tomatoes with 1 tablespoon olive oil, salt and pepper.  Roast in a shallow pan until skins are slightly browned, approximately 10 to 15 minutes.

In a saute pan, combine garlic with remaining 2 tablespoons olive oil, add roasted tomatoes, sun-dried tomatoes, toasted pine nuts, and fresh basil.  Stir in wine and chicken stock and cook until slightly reduced.  Season with red pepper flakes.

Place pasta in a serving bowl and pour sauce over top.  Sprinkle with basil and Parmesan cheese.  Serve immediately.

NOTE:  Roma or plum tomatoes work best because of their low-moisture content.  Reserve some basil leaves to julienne for garnish.

SERVES: 4

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