Pasta Pomodoro

    (1056)
    30 min

    Easy and light pasta dish with tomatoes and garlic.


    938 people made this

    Ingredients
    Serves: 4 

    • 1 (500g) pack vermicelli pasta
    • 4 tablespoons olive oil
    • 1/2 onion, chopped
    • 4 cloves garlic, minced
    • 375g (13 oz) plum tomatoes, diced
    • 2 tablespoons balsamic vinegar
    • 275ml (10 oz) chicken stock
    • dried crushed chillies to taste
    • freshly ground black pepper to taste
    • handful chopped fresh basil
    • 4 tablespoons freshly grated Parmesan cheese

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

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

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (1056)

    Reviews in English (755)

    0

     -  18 Sep 2011

    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)

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