Everyday Italian Eats, p. 12
6 lg.
tomatoes, diced med.
1 lg.
red onion, sliced
3 cloves
garlic, minced
3 T.
olive oil
1 tsp.
dried basil
1 tsp.
dried oregano
2 tsp.
sugar
¼ c.
balsamic vinegar
½ box
thin spaghetti
Preheat oven to 425F. Cook thin spaghetti according to
package directions; drain. In a large oven-safe pan mix tomatoes, onion,
garlic, olive oil, basil, oregano and sugar until herbs are evenly coating
tomatoes.
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| An attractive, acidic combination! |
Roast in oven for about 15 minutes. Remove from oven and add balsamic
vinegar mixing well. Return to oven for 10 minutes. Remove and mix with pasta.
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| The onions get a nice consistency during all of this. |
Serves 4-6.
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| A pretty pasta dish! |
My Rating: 4/5 "Balsamic vinegar is... it's just the best. This sauce mixes well with the pasta and has a very pleasant overall flavor. The one caution is that tomatoes (and to an extent onions) are a very acidic vegetable, and this recipe includes a LOT of them. If you have tummy or bladder issues you might want to sit this one out. Except you should still take a bite of someone else's. Because it's really good."
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