Spicy Pasta Pomodoro
Spicy Pasta Pomodoro
Easy and light pasta dish with tomatoes, garlic and a hint of chilli. If you like you can add some seafood such as prawns.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Cook pasta according to packet instructions and then drain.
- 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.
- 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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