Pasta Pomodoro

    Pasta Pomodoro


    938 people made this

    About this recipe: Easy and light pasta dish with tomatoes and garlic.

    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

    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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    - 18 Sep 2011

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