Spicy Pasta Pomodoro

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