Pasta Pomodoro

    (1047)
    30 mins

    Easy and light pasta dish with tomatoes, garlic and a hint of chilli.


    937 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (1047)

    Reviews in English (750)

    by
    323

    Absolutely awesome! I honestly wouldn't bother making this recipe if I didn't have fresh tomatoes. I don't think canned tomatoes would do this justice. If your grocery store/sam's club/costco sells them, I would only use Campari tomatoes and they carry these all year long so you can enjoy this amazing "summer-like" dish even in January as I did! I used 16 oz of spaghetti, 2.5 cups diced fresh tomatoes, 1/8 cup of olive oil, 5 small shallot (instead of onions) and 8 cloves of garlic. I also increased the balsamic vinegar to 3 T (because we LOVE it!) and used a 1/2 cup of dry white wine in place of the chicken broth. I added a pound of shrimp (which I cooked in this sauce as it simmered) because my husband doesn't feel pasta without some form of meat and seafood is truly a meal. I think it would be just as good without the shrimp but the shrimp didn't detract from it at all. Fresh Parmesan is a must for this recipe. My 3.5 year old and my 21 month old DEVOURED this recipe! 4 thumbs up from us!! DELISH!  -  07 Jan 2008  (Review from Allrecipes US | Canada)

    by
    186

    Very yummy and light. I used 1/2 chk broth and half white wine. Also used a can of diced tomatoes with italian seasonings as other suggested. I halved the amount of pasta stated. Put the cracked black pepper and crused red pepper on the table so each person can add it to their personal preference!  -  06 Nov 2006  (Review from Allrecipes US | Canada)

    by
    141

    I somewhat doubled the sauce and only used one box of angel hair pasta because I like everything I eat to be very saucy. With the changes I made it came out more the way I like it. I used 1/3 cup olive oil, 1/2 onion, 8 coves garlic, 5 cups chopped fresh roma tomatoes, 3 T balsamic vinegar, 4 cups broth, 2 T fresh basil, and added 1/2 cup cabernet sauvignon and some sea salt. I think it could've used a little more wine and maybe a touch more sea salt. The balsamic vinegar gives it a really good flavor. It's a very light, fresh-tasing dish. Thanks for the recipe!  -  18 May 2007  (Review from Allrecipes US | Canada)

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