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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Tomato Basil Pasta
1 box Barilla PLUS Angel Hair Pasta (multi-grain pasta)
2 tablespoons Olive Oil
6 tablespoons fresh Garlic, chopped
4 or more cups organic Chicken Broth
4 cups fresh Tomatoes, diced and divided into two portions
3 cups packed Basil (divided into two bunches)
1½ cups Parmesan Cheese, grated (save some for topping)
Garlic Salt & Pepper to taste
¼ cup White Wine
 Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente and drain.
In a separate pan, sauté garlic in oil over medium heat. Add chicken broth and simmer. Add half of the tomatoes, basil, Parmesan cheese, wine and sprinkle with garlic salt and pepper to taste. Simmer for ten minutes. Blend in blender or use hand blender directly in the pan. You can keep this a chunky sauce, or blend it until it is smooth. Spoon mixture over your plate of pasta and garnish with the remaining basil, tomatoes and Parmesan cheese. Serve immediately.
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