Heat the olive oil with half of the fresh basil, pine nuts and chilli (optional). Saute for 1 minute. Add Dress Italian Classica Tomato and Basil Sauce and cook for about 2 minutes. Remove from the heat. Add the pappardelle to a large saucepan of boiling salted water and cook for 4 minutes or until al dente. Drain the pasta and add it to the Tomato sauce. Toss well. Add the remaining basil leaves and sprinkle with freshly grated Parmigiano Reggiano . Serve immediately.