Monday, April 26, 2010

Pasta Pomodoro

It's not everyday that you find a recipe that taste like it came from a restaurant AND it's easy to make. My cute sister had me over to taste this new recipe she was trying called Pasta Pomodoro. It was so divine! I think the one thing she added was sauteed diced red peppers. I made it the next week without the peppers and it was just as good. I did add chicken for my meat-lovin husband and used canned diced tomatoes for ease and it turned out fabulous. Hubby really liked it too!

Pasta Pomodoro
2 (8 ounce) packages angel hair pasta (This makes ALOT, you might want to reduce)
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Here are the results:

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