Ingredients
| 2 tbsp. | 30 mL olive oil | | 1 | sm. onion, finely chopped | | 2 cloves | garlic, minced | | 2 tbsp. | 30 mL red pepper flakes | | 1 can | 796 mL diced tomatoes | | 1 tsp. | 5 mL balsamic vinegar | | salt and pepper to taste | | 1 lb. | 454 g dried pasta noodles | | 1/2 cup | 125 mL Tre Stelle Grated Romano Cheese | | 2 tbsp. | 30 mL fresh parsley, chopped | | 10 | fresh basil leaves |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Heat olive oil in a large skillet. Add onion, garlic and red pepper flakes; sautÉ until softened. Add tomatoes and balsamic vinegar; season with salt and pepper. Simmer 15 ““ 20 minutes.
Meanwhile, bring a large pot of salted water to boil; add pasta and cook according to package directions. Drain pasta and add to skillet. Sprinkle with Romano Cheese, parsley and basil leaves; serve immediately.
Alternatively for a less chunky sauce, process with a hand blender until smooth.
Makes 4 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
Similar Recipes
pasta arrabiata