Pasta Pomodoro

By Nemo

Pairs perfectly with Iclcle Ridge 2008 Sangiovese wine.

Ingredients

• 2 (8 oz) packages spaghettini
• 1/4 Cup extra virgin olive oil (plus more for drizzling)
• 1/4 onion, chopped (or 2 shallots, chopped)
• 1/4 tsp red pepper flakes
• 4 cloves garlic, minced
• 1 pint small cherry tomatoes, stems removed, crushed
• 1 (10.75 oz) can chicken broth
• freshly ground black pepper to taste
• 1/2 Cup chopped fresh basil
• 1/4 Cup grated Parmesan cheese

Preparation

Step 1

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. Add pepper flakes then reduce heat to medium-high add tomatoes and chicken broth; simmer for about 8 minutes.

Stir in black pepper, basil and cooked pasta, tossing throroughly with sauce. Simmer for about 5 more minutes and serve topped with grated Parmesan cheese.