Spicy Pasta Pomodoro

    30 minutes

    Easy and light pasta dish with tomatoes, garlic and a hint of chilli. If you like you can add some seafood such as prawns.

    944 people made this

    Serves: 4 

    • 500g vermicelli pasta
    • 3 tablespoons olive oil
    • 1/2 onion, chopped
    • 4 cloves garlic, crushed
    • 375g plum tomatoes, diced
    • 1-2 tablespoons balsamic vinegar
    • 300ml chicken stock
    • dried red chilli flakes to taste
    • freshly ground black pepper to taste
    • handful chopped fresh basil
    • 4 tablespoons freshly grated parmesan

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to packet instructions and then drain.
    2. Pour olive oil in a large deep frying pan over high heat. Stir-fry onions and garlic until lightly browned. Reduce heat to medium high; add tomatoes, vinegar and chicken stock and simmer for about 8 minutes.
    3. Stir in chilli flakes, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 minutes and serve topped with parmesan.

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    Reviews in English (814)


    Altered ingredient amounts. I'll admit I was very skeptical as I was making this...but it turned out wonderfully! I gave only 4 stars because I think that a pepper amount should be given for first timers to go by, instead of "to taste." I made some changes to accomodate my eating habits, namely I did not use any oil. Only a quick squirt of non-stick spray. I only used 250g of chicken stock. I also added a tsp of Equal to accentuate the sweetness of the basil. I served this with spaghetti squash instead of pasta, it was awesome! I also topped it off with tofu chunks that I marinated in italian dressing and chicken bouillon granules and pan fried. Will definately have this again, probably with chicken, as the tofu and spaghetti squash together made for great taste but to much "mush."  -  29 Sep 2008


    Altered ingredient amounts. I somewhat doubled the sauce and only used one box of angel hair pasta because I like everything I eat to be very saucy. With the changes I made it came out more the way I like it. I used 1/3 cup olive oil, 1/2 onion, 8 coves garlic, 5 cups chopped fresh roma tomatoes, 3 T balsamic vinegar, 4 cups stock, 2 T fresh basil, and added 1/2 cup cabernet sauvignon and some sea salt. I think it could've used a little more wine and maybe a touch more sea salt. The balsamic vinegar gives it a really good flavour. It's a very light, fresh-tasing dish. Thanks for the recipe!  -  29 Sep 2008


    Used different ingredients. This is a nice light summer dish. I added more seasonings and spices to jazz it up a little.  -  29 Sep 2008