Roasted Tomato and Garlic Fettuccine
rec.food.cooking/Charlene Ouellette/1997
Source: Portland's Palate Cookbook

Here is a recipe my family loves!

3 tablespoons pine nuts
2 pounds Roma tomatoes, cored and cut in wedges
3 tablespoons extra virgin olive oil, divided
Salt and pepper
1 cup fresh basil leaves, loosely packed, coarsely chopped (Save some for garnish)
2 tablespoons garlic, minced
1/4 cup oil-packed, sundried tomatoes, drained and chopped
1/4 cup white wine
1/4 cup chicken stock
1/2 tsp. dried red pepper flakes
1 pound fresh pasta
Freshly grated parmesan cheese

Preheat oven to 300 degrees.

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

Increase the oven temperature to 400 degrees.

Toss the 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:
Roasting the tomatoes gives this pasta dish its distinct flavor. Roma or plum tomatoes work best because of their low moisture content.