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Patsa Pomodoro
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Ingredients | |
2 (8 ounce) packages | angel hair pasta |
1/4 cup | olive oil |
1/2 | onion, chopped |
4 cloves | garlic, minced |
2 cups | roma, (plum) tomatoes, diced |
2 tablespoons | balsamic vinegar |
1 (10.75 ounce) can | low-sodium chicken broth |
crushed red pepper to taste | |
freshly ground black pepper to taste | |
2 tablespoons | chopped fresh basil |
1/4 cup | grated Parmesan cheese |
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
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.
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