Ingredients
Scale
- 1 lb spaghetti or angel hair pasta
- 2 lbs ripe tomatoes (roma or cherry), diced
- 1/2 cup fresh basil leaves, shredded or chopped
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of the cooking water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes.
- Add diced tomatoes, salt, and black pepper to the skillet. Cook for 6–8 minutes until softened.
- Stir in balsamic vinegar and adjust seasoning.
- Toss drained pasta with the tomato sauce, adding reserved pasta water as needed.
- Remove from heat and mix in shredded basil and Parmesan cheese.
- Serve immediately, garnished with additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg