By DeSouter on November 23, 2004
Photo by Satyne
Photo by Satyne
"This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years."
Serving Size: 1 (133 g)
Servings Per Recipe: 8
"This recipe reduced to two servings very easily(FYI 1/16 cup = 1 Tbsp).I added half a grilled chicken breast to one serving, and some mozzarella on top of both. Bowtie pasta worked well, and garden fresh tomatoes are ideal! Very smooth taste, but I could have used a little more of a kick. Maybe more garlic next time... Really good combination of flavors. Thanks"
"Amazing! I'd never thought of using balsamic for a sauce before but this was incredible. Thanks for sharing."
"Loved this quick and easy pasta sauce using tomatoes , oregano and basil straight from the garden, i popped in 2 more garlic cloves and a little red pepper as DH likes a little spice, will definately make this again!!"
"This was very good. We added crumbled feta cheese.
Take 2: We just made this again and it was DELICIOUS! This time, we added chunks of chicken that were dredged through a flour mixture with thyme, dried mustard, paprika, salt and pepper, and then sauteed. SO GOOD!!!"
"This was a quick and easy weeknight meal, perfect for summertime when there is an abundance of these ingredients in the garden. Next time I'd like to perk up the flavor with some red pepper or feta or something with a kick of flavor. Thanks for the great recipe DeSouter...."
"This recipe is REALLY good. I was a bit wary of using so much balsamic, but dont worry, it works out to be perfect. I took the advice of other reviewers and did not cover the tomatoes when they cooked for a saucier sauce. I used whole wheat corkscrew pasta for its darker color and I feel it went nicely against the color of the balsamic vinegar, also put shaved Parmesan on top so it didn't turn dark from the vinegar. I completely forgot the oregano.. I feel it would have distracted from the basil anyway. The next time I made this, I put about a tablespoon of tomato paste, it added a nice rich flavor to the sauce. I would put chicken in this for a one pot meal."
"I really liked this. I used canned whole peeled tomatoes. About twice as many the recipe called for. I also added some crushed red pepper. The sauce was nice and bright and the meal didn't weigh me down as some pasta recipes do. Thanks for posting the recipe."
"Wonderful! A great, light summer dish that used up the tomatoes and basil from my garden. Full of flavor and super easy to make. My husband, who HAS to have meat in every dish, actually LOVED this dish- without any meat! Fantastic."
"Found this recipe while I was trying to find a way to use up my tomatoes and basil. Great dish. Very simple to make and very tasty. I reserved the pasta water and added about a ladle full when combining the pasta to the sauce."
"Very good. I served this to my children and their spouses. My son in law texted a "thank you for a great dinner." Must be a 5* . LOL"
"Very good! I cut the recipe in half to serve 2 people.
I cut 2 chicken breasts into bite-sized pieces & cooked them in the olive oil before adding a 14.5 ounce can of whole tomatoes that I also chopped up. I didn't have any fresh tomatoes on-hand. Served this with a green salad with a balsamic vinaigrette & a bit of freshly grated parmigiano reggiano, for a fantastic dinner."
"I wanted mine a little more saucy, so I used a can of Basil and Garlic diced tomatoes along with roasted chicken breast with whole wheat pasta. Absolutely amazing, and something I could eat warm or cold."
"This was great! I used halved yellow cherry tomatoes and plum tomatoes. The cherry tomatoes kind of disappeared into the sauce, so next time I will definately load up on the tomatoes. I also used spinach fettachini for this. Next time I will probably use a white pasta, because the green pasta and balsamic kind of made for an odd colored pasta combo. I will also not use grated parmesan next time. I think shaved parmesan would be much better with this. The grated parmesan and balsamic combined to look a little displeasing, but it tasted fantastic!"
"I have unknowingly been making this recipe when I modified "Better than Olive Garden's Pasta Pomodoro" to include a lot of balsamic vinegar. I love it so much that I make it at least once a week! With this recipe the fresher, the better!"
"IT was good but the Balsamic was a little strong, we all ate it but didn't enjoy it. Maybe I am not a big balsamic fan."
"This was good, but not spectacular. It wasnt bursting with flavor, but I would probably make again when I am rushed for time!"
"I loved this! So easy and fresh tasting. I think my tomatoes were a little on the small side, so next time I'll use more tomatoes or less pasta, but overall the flavor was wonderful and the leftovers were even good cold!"
"I had a similar dish at a restaurant and was hoping I could find something like it to make at home - this did the trick! We added two sliced, grilled chicken breasts to the sauce just before adding the pasta. I only used 4 roma tomatoes b/c that's all I had on hand. Next time I'll try using 6. Thanks!"
"So fast, easy, and tasty! I scaled the recipe down for two and used 2 tomatoes -- I only wish I had used more tomatoes, as others in the comments suggested. I did also simmer with the cover off and it was a great thick chunky sauce. It came out fantastic with some penne. SECOND TIME: This time I made it with canned diced tomatoes, which were surprisingly good and actually much juicier than the fresh tomatoes. Again, I scaled it for two people and used 1 can of diced tomatoes. I also added significantly more balsamic vinegar, about twice as much, which gave it more of a punch."