Combine basil, pine nuts, and 1 tblsp. olive oil in small mixing bowl. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain tomatoes well and slice into small pieces. In large skillet over medium heat, add garlic and 1/8 cup olive oil. Saute for 1 min. Stir in mushrooms and saute til tender. Add basil mixture, salt, cayenne and sun dried tomatoes. Reduce heat to low and simmer. Bring large pot of salted water and pasta to boil. Cook until al dente, drain. In a large mising bowl, toss pasta and sauce til pasta is coated.
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