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Toast pine nuts in skillet until golden. Set aside. Saute garlic in olive oil for 1 minute. Add basil and roasted tomatoes. Cook over medium heat for a minute or so. Add wine and broth and cook over high heat until the liquid is reduced in volume by about half. Season with sugar, salt, pepper and cayenne. Cook pasta as directed. Toss pasta with sauce, pine nuts and parmesan cheese. Serve.
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