Pasta Pomodoro
An simple, delicious, and light pasta dish using fresh ingredients. It's a great way to use roma tomatoes in your garden.
Servings 4 people
Calories 485kcal
Ingredients
- 1 16 oz package spaghetti pasta
- 2 tbsp olive oil
- 1 small onion chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp crushed red pepper flakes use 2 tsp to increase spiciness
- 4 garlic cloves minced
- 4 cups fresh roma tomatoes diced
- 1 tbsp balsamic vinegar
- 1 1/2 cups chicken broth
- 2 tbsp fresh basil chopped
- 1/4 cup grated parmesan cheese optional
Instructions
- Heat 2 tbsp olive oil in a large deep skillet over medium heat. Sauté onions, salt, pepper, and crushed red pepper flakes until onions are soft about 5 minutes. Add garlic and cook for another 2 minutes
- Add diced tomatoes, balsamic vinegar, chicken broth, and basil. Reduce heat to low and simmer sauce for 30 minutes
- While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente about 10 minutes; drain
- Toss pasta thoroughly with sauce until heated through. May serve pasta topped with grated parmesan cheese if desired