Pasta Pomodoro

    Pasta Pomodoro


    937 people made this

    About this recipe: Easy and light pasta dish with tomatoes, garlic and a hint of chilli.

    Serves: 4 

    • 500g vermicelli pasta
    • 3 tablespoons (45ml) olive oil
    • 1/2 onion, chopped
    • 4 cloves garlic, crushed
    • 375g plum tomatoes, diced
    • 1-2 tablespoons (15-30ml) balsamic vinegar
    • 1, 1/4 cups (300ml) chicken stock
    • dried red chilli flakes to taste
    • freshly ground black pepper to taste
    • handful chopped fresh Italian basil
    • 4 tablespoons freshly grated parmesan

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to packet instructions and then drain.
    2. Pour olive oil in a large deep frying pan over high heat. Stir-fry onions and garlic until lightly browned. Reduce heat to medium high; add tomatoes, vinegar and chicken stock and simmer for about 8 minutes.
    3. Stir in chilli flakes, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 minutes and serve topped with parmesan.

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