Ashley here! This pasta was delicious, and a definite one to make again. My mom always says that cooking dinner after a long day is her relaxer and de-stress time, and she would enjoy every day being able to make a good dinner. It's not very often that I make our whole dinner with my love of baking, but tonight was an exception, and it turned out great!
Chopping the tomatoes was the hardest part, when I could have just pulsed them through our food processor. To tell the truth, I just didn't want to have to clean the processor later on. Sometimes we feel the need to make things harder than they should be, and that's ok :)
This light tomato sauce thickens to perfection after a half hour of simmering and "stirring occasionally." Feel free to try with different kinds of tomatoes; I used Roma and Cherry tomatoes for extra sweetness. It's a great way to use up extra garden tomatoes that you don't know what to do with!
- 1/4 c. extra virgin olive oil
- 1/3 c. finely diced onion
- 5-6 cloves garlic, minced or pressed
- 3 pounds fresh tomatoes, diced with juices or food processed (about 6 cups)
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 T. balsamic vinegar
- 2 tsp. sugar
- 1/2 c. chopped fresh basil
- 1/2 pound angel hair pasta, cooked according to package
- fresh grated parmesan cheese
- Heat a large skillet to medium heat and add oil when hot to coat pan. Add onion and garlic to sauté, stirring frequently, until onion is tender (about 5 minutes).
- Add tomatoes, salt, pepper, vinegar, and sugar. Stir gently, breaking up tomatoes with the back of a spoon or a large fork. Simmer 30-40 minutes, stirring occasionally, until desired thickness.
- Remove from heat and stir in basil. Toss with pasta and top with cheese.
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