Pasta Pomodoro

I made this pasta WEEKS ago, but with Thanksgiving, and my excitement about my curried mango dish, I postponed it, until a lonely week where I had yet to post anything super-interesting and food related. So, here you have it!

Pasta Pomodoro, as seen on Moptop Maven
Serves 4-6

Ingredients
16 oz  whole wheat pasta
1/4 cup olive oil
1/2 onion, chopped
6 cloves garlic, minced
2 tablespoons balsamic vinegar
1 10.75 oz can vegetable broth
2 cups campari tomatoes
3 tablespoons fresh basil
Crushed red pepper to taste
Black pepper to taste
1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour 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, vinegar and vegetable broth; simmer for about 8 minutes.
3. 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 Parmesan cheese.

Did someone say comfort food? Oh yes, I said it! I served this with some crusty outer-soft inner Tuscan bread from Whole Foods. This was delicious and quick, so it's a winner in my book! Check out Moptop Maven's original post and feel free to spice this up with chicken, shrimp, or roma tomatoes - whatever makes your heart flutter!