Spaghettini with Sundried Tomatoes
This rich, summery pasta was served at Palomino on Hennepin Avenue in Minneapolis in the mid-1990s.
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.