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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