Wednesday, October 13, 2010

Pasta Pomodoro

From Allrecipes
Makes 4 servings (I would say 8 servings)
2 (8 ounce) packages angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma tomatoes, diced
2 T balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth (I used 14 ounce can)
crushed red pepper to taste
freshly ground black pepper to taste
2 T chopped fresh basil
cooked chicken, cubed (optional)
1/4 cup grated Parmesan cheese

1.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to directions al dente; drain.
2.  Cook chicken, remove and set aside.  Pour olive oil in chicken skillet over high-heat.  Sauté onions and garlic until lightly browned.  Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
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.

*Tasty way to use garden tomatoes--which I'm so glad it has been warm enough to let these tomatoes ripen.  Half of the recipe would have been sufficient.  Jeff and I liked it, but I think my kids ate too many apple muffins while I was distracted--I had to encourage them to eat more pasta than I would have liked.

No comments:

Post a Comment