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Pasta Pomodoro with Balsamic Recipe

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Balsamic Pomodora recipe

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-1 Lbs angel hair pasta
-3 tablespoons Sonoma Farm Balsamic Traditional Barrel  Aged Vinegar
-1/4 cup Sonoma Farm Extra Virgin Olive Oil
-1/2 onion, chopped
-4 cloves garlic, minced
-2 cups Roma (plum) tomatoes, diced
-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
-1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain. Pour Sonoma Farm 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, aged 25 year old balsamic  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.