Saute 1/4 cup Shallots diced, in virgin olive oil until soft.
Add 11/2 cup tomatoes seeded and diced cook for 4-5 minutes.
Add 4 Tbl. Fresh basil leaves sliced thin and season with salt and pepper cook for 1 minute.
Add 1 cup vegetable broth and simmer for 3-4 minutes.
Add 2 Tbl. of garlic butter or 2 tsp. garlic minced and 1.5 Tbl. butter and stir in.
Toss with 2 bundles of fresh Ohio City Pasta Cooked in Boiling Water.