Before you make this dish, a quick note on the pasta: spaghettini is thinner than regular spaghetti, falling between angel hair and the standard noodle in width, and because of its delicate size, it works beautifully with light, oil-based sauces. That makes it perfect for this recipe, but angel hair or spaghetti noodles will still work.
The Roma tomatoes bring fresh brightness, the sun-dried tomatoes add depth, and the butter makes the garlic sing. Use tomatoes straight from your garden or a farmers market if you can, since this is a summer recipe at heart. Leftovers reheat well the next day, and it’s hearty enough to satisfy without any meat in sight.
Spaghettini with Sundried Tomatoes
This rich, summery pasta was served at Palomino on Hennepin Avenue in Minneapolis in the mid-1990s.
Servings: 4
Ingredients
- 1½ lbs. spaghettini noodles
- 5 Tbsp. olive oil, divided
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 Tbsp. garlic, minced
- 1 cup Roma tomatoes, diced
- ¼ cup sun-dried tomatoes, diced
- 6 Tbsp. fresh basil, julienne cut, divided
- 1 cup chicken broth
- ½ cup white wine
- 6 Tbsp. butter, chilled
- Parmesan cheese
- Pine nuts, toasted (optional)
Instructions
- Cook pasta according to package directions. Drain, then toss lightly with 1 tablespoon olive oil. Set aside to cool.
- Heat the remaining 4 tablespoons olive oil in a sauté pan. Add salt, pepper and garlic. Sauté until garlic is light brown.
- Add both kinds of tomatoes, 2 tablespoons of the basil, chicken broth and wine; bring to a boil.
- Add butter and pre-cooked pasta, tossing until liquid reaches sauce consistency, and all of the butter has melted.
- Immediately place in a large bowl, top with parmesan cheese, pine nuts (optional) and remaining basil.
