Prep 15 mins
Cook 15 mins
I think I found this recipe at a local farmers market. I haven't tried it yet, but it looked really good to me because I love the components of the recipe. At least this way I won't have to hunt for one more little piece of paper next time I have good summer tomatoes. Since it's an uncooked sauce, the highest-quality ingredients you can get your hands on are a must. Cook and prep times are approximate.
- 1 lb thick strand pasta (such as linguine or fettuccini)
- 1 pinch brown sugar
- 1⁄4 cup good-quality balsamic vinegar
- 2 lbs tomatoes, chopped
- 1⁄4 cup extra virgin olive oil (a flavored oil might be nice here)
- 2 -3 teaspoons fresh garlic, finely minced
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1⁄2 teaspoon kosher salt
- 1 cup loosely-packed fresh basil leaf
- fresh parmesan cheese, shaved or grated (optional)
- Cook pasta to al dente, according to package directions. Drain and return pasta to pot.
- In a large bowl, dissolve brown sugar in the balsamic vinegar. Add the chopped tomatoes, olive oil, garlic, crushed red pepper, and salt.
- Add the drained cooked pasta to the bowl of sauce and mix to coat thoroughly, making sure that the tomatoes are evenly distributed.
- Tear the basil into pieces, add to the pasta mixture, toss and serve. If using, top each serving with the parmesan cheese.
My husband and I enjoyed this flavorful dish! It was easy to make after a hectic day at work and was yummy to boot!
We really enjoyed this- the sauce tasted great and all the flavours blended together beautifully. I really liked that the balsamic flavour didn't drown out the others, as I have found with a lot of other recipes that contain balsamic vinegar. We'll have this often through the summer!
This is my favorite way to eat tomatoes and basil...it's so great with the balsamic vinegar. I thought the proportions for this recipe were perfect...good amount of garlic, etc. This makes a nice pasta salad, too (which means I make a lot so I can have leftovers for my lunches). Great recipe!