About this recipe:Easy and light pasta dish with tomatoes and garlic.
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
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Method Prep:15min › Cook:15min › Ready in:30min
Cook pasta according to package instructions; drain.
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.
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 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.