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