1 (3 ounce) package linguine pasta
1 cup dry white wine
1 1/2 cups rotini pasta
1/2 cup grated Parmesan cheese
1 tablespoon Parmesan seasoning, or to taste
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 minutes. Drain pasta and reserve. In a skillet over low heat, cook pasta and wine interchangeably. Season with tomatoes, salt, pesto, basil, garlic powder, pepper, salt and dried basil.
Drop pasta and reserved wine mixture into soup. Bring a gravy to a boil. Add cooked pasta and reserved wine mixture. Stir together, cover and simmer for 20 minutes.