Pasta with tomatoes and garlic that is simple and light. For an excellent main dish, you may also add cooked chicken breast chunks or shrimp to the sauce!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package angel hair pasta
- ¼ cup olive oil
- ½ 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
- ¼ cup grated Parmesan cheese
Instructions
- 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.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
| Sugars | 7 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The pasta to sauce ratio in the recipe is off, which is why I had to rate the recipe 4 stars. I made 8 ounces of pasta and there was just enough sauce. If you are making the full 16 ounces per the recipe, you should double the sauce. The sauce is delicious and I will be making it again!
Excellent light pasta dish. I added shrimp and additional cheese. Next time, I’ll add some white wine for more flavor.
This has become a regular in our house for several good reasons: 1. It does not take a long prep time but longer than listed ~20 minutes. 2. Angel hair pasta cooked al dente is just right after mixing 3. Fresh basil from our garden makes a huge difference Having said that, I do add oregano when adding tomatoes (which are cherry tomatoes cut in half), add a 6.5 can sliced mushrooms added when cooking the onion and garlic, and a tablespoon of sugar. Cooking is remarkably fast and EVERYONE who has tasted this thinks it is wonderful (cooking for my daughter’s family tomorrow night!)
Very easy and light. Will definitely make again.
Tastes just like Olive Garden’s old Pasta Pomodoro recipe. I was lazy and used canned tomatoes and minced garlic (from the jar). I’m sure it would be even better with fresh ingredients, but if you are tired and, in a hurry, it’s a great meal without all the prep time!
Easy weeknight dinner. I am sure it is fantastic with fresh tomatoes but I didn’t have any on hand. One can diced Italian tomatoes (undrained) was a reasonable substitute, as was white wine instead of chicken broth. Next time I will probably add a little better than bullion too. I also sauteed 1 (pounded) chicken breast and added the slices to the sauce before I added the linguine.
I made it exactly and it turned out fantastic!! Thank you for a great recipe!
I didn’t add onions, otherwise followed the recipe! Delicious! New family favorite!!
Perfect light pasta recipe for the summer. We used tomato and basil from our garden and everyone liked it very much. Thanks
Very good, but way too much pasta! I tossed a good portion of the cooked pasta before I added it the the pan.
There may be 2 reviews by me but please consider this one (hit submit too soon). The reason for the rating is because I made changes based on our preferences and what we had on hand. Used 2 T.olive oil. I added about 6 ounces sliced portobello mushrooms with the garlic and onion. Added one 14.5 oz can diced tomatoes drained. Substituted red wine for chicken broth. Added about 1 cup chopped cooked chicken with the pasta and basil along with 1 T butter. Everyone loved it!! Use your imagination with this recipe because the base is excellent.
I made this exactly as the recipe stated except that I substituted veg broth for the chicken broth. Everyone liked it but I think next time I will cut back a little bit on the olive oil and definitely add more fresh tomatoes. I will probably also use either rigatoni or penne pasta instead of angel hair spaghetti. This was a very easy and quick dinner recipe! It will definitely be added to my quick fix dinners!!
I made it as it was and it was awesome! I love the fresh flavor!
I reduced the noodles to 1/2 lb and added sautéed shrimp. So simple, so delicious!
Delicious! I followed many suggestion from the reviews. Thank you for taking the time to do that. I used hdd as of wine half broth with Better Than Bouillon( no chicken broth- vegan) and halved the recipe to match the pasta as I cooked. I also used a can of petite diced tomatoes. Truly and keeper!
Delicious! I also added sauteed tenderized chicken breast and broccoli florets. Followed other recommendations and used 1/2 box pasta , 1/2 cup broth and 1/2 cup chardonnay. Perfect!
I made this for the 1st time and it came out pretty flavorful. I made 3 alterations which I thought enhanced the dish. #1 I used bucatini noodles instead of angel hair. I thoutht the thicker noodle would make the meal more hardy and the hollow centers would absorb the flavor #2 I diced asparagus tips and added (added some texture) #3 add shrimp as a protein (never go wrong with shrimp )
This was very good!!! I doubled up the sauce to my liking and cooked my pasta at the end in the juices while it simmered. Added rotisserie chicken and a little lemon & pepper. I tasted great!! I really didn’t need to change much and can’t wait to make this again.
This was amazing. The only thing I didn’t have was fresh basil, but I used basil I had dried from fresh. I used 12 oz of pasta instead of 16 oz because that’s what I had. It was extra saucy which was wonderful. The flavor is so amazing! I felt like I was eating something from a restaurant. My husband loved it too even though it didn’t have meat in it. He asked me to make it with shrimp next time. So he is already looking forward to me making it again.
Never made a pasta dish that EVERYONE ate in my house! And I’m 100% Italian and can cook/bake almost anything. I made this dish for my family and I used leftover stock and chicken from a roasted chicken I made the previous night. I always make a stock from the roasted chicken bones…letting it simmer overnight in a crockpot with veggies and herbs is a wonderful trick! I used Locatelli (Romano) Brand cheese which is a family favorite and a touch of hot pepper flakes. We also had fresh San Marzano tomatoes, so I used those too. Along with fresh basil, garlic and shallots. The result was empty plates! Thank you very much for this easy and wonderful recipe. It’s a keeper for certain!
I’m not the best cook but this was simple and turned out fantastic! I used dried basil and added a bit extra