Servings: 4
Angel hair pasta
1 (16 oz.) package
Olive oil
¼ cup
½, chopped
4 cloves, minced
Roma tomatoes
3 cups, diced
Balsamic vinegar
2 tbsp.
Low-sodium chicken broth
1 (10.75 oz.) can
Crushed red pepper
to taste
Black pepper
to taste, freshly ground
Fresh basil
2 tbsp., chopped
Parmesan cheese
¼ cup, grated
Tomato Garlic Pasta
15 m
15 m
Ready in:
30 m
  1. Lightly salt the water in a large pot and bring it to a boil. Add pasta and cook it al dente or for 8 minutes; drain.
  2. Prepare a large deep skillet, add olive oil, and heat it over a high heat. Add onion and garlic and sauté until lightly brown.
  3. Reduce the heat to medium-high, add the next three ingredients (from tomatoes to chicken broth) and let the mixture simmer for about 8 minutes.
  4. Add the cooked pasta as well as all the remaining ingredients but Parmesan cheese. Stir well and let simmer for 5 more minutes.
  5. Top with grated parmesan and serve.