1 lb. vermicelli pasta
1 tbsp. olive oil
3 tbsp. chopped garlic
3 c. chopped red tomatoes (can use Roma)
3/4 c. sun dried tomatoes, thinly sliced (if packed in oil, drain well)
1/2 c. fresh basil
1/2 c. pine nuts, chopped
1 c. chicken stock
Salt & pepper to taste

Cook pasta until al dente, according to package directions. In a large skillet, heat oil and saute garlic until translucent. Add tomatoes, basil and pine nuts. Cook 2 to 3 minutes. Add chicken stock, salt and pepper. Toss with pasta. Serves 4.