Pasta Pomodoro

Pasta Pomodoro

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Kind of similar to the fresh pasta toss recipe I have on here, but this one has an oil&vinegar type sauce instead of cream, another favorite when fresh tomatoes on hand.

INGREDIENTS:

2 (8oz) pkg. angel hair pasta (I used less than this and thin spaghetti cause that's what was on hand)

1/4 c. olive oil

1/2 onion, chopped

4 cloves garlic, minced

2 c. roma (plum) tomatoes, diced

2 Tbsp. balsamic vinegar (I only had red wine vinegar, but add 1/2 tsp. sugar for every 1 tbsp. red wine and it's a great substitute)

1 (10.75 oz) can low-sodium chicken broth

crushed red pepper to taste (a must for hubby)

freshly ground black pepper

2 Tbsp. chopped fresh basil (I used dry)

1/4 c. grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook fro 8 min or until al dente; drain.

2. Pour olive oil in large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 min.

3. 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.

**TO MAKE THIS GLUTEN FREE-USE GLUTEN FREE PASTA**