Pomodoro
Ingredients
- 1 pound al dente pasta shocked and oiled
- 1/4 cup olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 28 oz roma plum tomatoes, peeled and diced
- 2 tablespoons balsamic vinegar
- 10 oz chicken or vegetable stock
- crushed red pepper to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large deep sauce pan over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and stock; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.