Pasta Pomodora Recipe | The Olive Crush

A tasty pasta classic using our Italian Leccino Olive Oil and Aged Balsamic Vinegar. The perfect family dinner!

Pasta Pomodora
Serves 4
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Cook Time
20 min
Cook Time
20 min
  1. 1 lb angel hair pasta
  2. 3 tablespoons 18 Year Old Traditional Balsamic Vinegar
  3. 1/4 cup Leccino Olive Oil
  4. 1/2 onion, chopped
  5. 4 cloves garlic, minced
  6. 2 cups Roma (plum) tomatoes, diced
  7. 1 (10.75 ounce) can low-sodium chicken broth
  8. Crushed red pepper (to taste)
  9. Freshly ground black pepper (to taste)
  10. 2 tablespoons chopped fresh basil
  11. 1/4 cup grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil.
  2. Add angel hair pasta and cook for 3 minutes or until al dente; drain.
  3. Pour Leccino Olive Oil in a large, deep skillet over high-heat. Saute onions and garlic until lightly browned.
  4. Reduce heat to medium-high and add tomatoes, 18 Year Old Traditional Balsamic Vinegar and chicken broth; simmer for about 8 minutes.
  5. Stir in red pepper, black pepper, basil, and cooked pasta; tossing thoroughly with sauce.
  6. Simmer for about 5 more minutes.
  7. Serve topped with grated cheese.
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