Spicy Pasta Pomodoro

    Spicy Pasta Pomodoro


    938 people made this

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

    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 (5)


    Used different ingredients. Very yummy and light. I used 1/2 chk stock and half white wine. Also used a can of diced tomatoes with italian seasonings as other suggested. I halved the amount of pasta stated. Put the cracked black pepper and crused red capsicum on the table so each person can add it to their personal preference! - 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


    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

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