Ingredients:
1 (16-oz.) pkg. angel hair pasta
1/4 c. olive oil
1 onion, chopped
6-8 cloves garlic, minced
3 c. Roma (plum) tomatoes, diced
2 T. balsamic vinegar
1 (10.75 oz.) can low-sodium chicken broth
Crushed red pepper to taste
Freshly ground black pepper to taste
1/4 c. chopped fresh basil
1/4 c. grated Parmesan cheese
1 (16-oz.) pkg. angel hair pasta
1/4 c. olive oil
1 onion, chopped
6-8 cloves garlic, minced
3 c. Roma (plum) tomatoes, diced
2 T. balsamic vinegar
1 (10.75 oz.) can low-sodium chicken broth
Crushed red pepper to taste
Freshly ground black pepper to taste
1/4 c. chopped fresh basil
1/4 c. grated Parmesan cheese
Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high heat. Saute onions and garlic until lightly browned.
- 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.
Hi Judy and Gary! I always look forward to seeing and reading about your adventures. Makes me want to go on vacation with you! Keep up the writing and pictures!
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Glory
Hey, Glory! Thanks for enjoying our adventures and leaving a comment on the blog. I often wonder if anyone is reading although you don't have to go to the blog nor leave a comment to have read it ... it's just nice to have the warm-fuzzy! We are really enjoying ourselves and all the sights to see. It doesn't seem like it's been a little over 5 weeks since I said goodbye. We have about 3 more weeks in Oregon and then we're off to Washington. Say "HI" to Rick and the rest of the gang. Blessings to you, Judy
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