Pasta with Balsamic and Tomatoes

This meal was a hit with everyone in the family. My kids adore pasta, and ask to have "noodles with red sauce" at least once a week. I tried this for a change of pace, and it turned out great. The tangyness from the balsamic vinegar was great against the saltiness of the parmesan cheese. I liked the chunky tomatoes throughout the dish. Don't skip the fresh basil. It brightens up the whole dish. This is a fast, easy meal that pairs nicely with garlic knots.




Pasta with Balsamic and Tomatoes

8 ounces spaghetti (I used Barilla plus)
1 TBSP olive oil
1/4 onion, chopped
2 cloves garlic, minced
1 (14 oz)can diced tomatoes tomatoes, drained
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1 tsp dried basil
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

Cook the spaghetti according to package directions. Meanwhile, saute the onion and garlic in olive oil over medium heat. Add tomatoes, vinegar, chicken broth, red pepper, black pepper, and dried basil. Simmer 10 to 15 minutes. Add cooked, drained spaghetti and toss until thoroughly coated. Top with fresh basil and parmesan cheese.