Cherry Tomato Sauce with Balsamic Vinegar


  • ¼ cup extra virgin olive oil (EVOO)
  • 2 small fresh red chili peppers, seeded and finely chopped or 1 teaspoon crushed red pepper
  • 5-6 cloves garlic, very finely chopped or thinly sliced
  • 3 pints cherry tomatoes
  • Salt and pepper
  • About ½ cup basil, torn
  • About 2 tablespoons aged, syrup-like balsamic vinegar or balsamic drizzle
  • + 2 more ingredients
    • A fat handful of parsley, finely chopped
    • Freshly grated Parmigiano Reggiano cheese

Preparation Bring a large pot of water to a boil for the pasta. Heat the EVOO over medium heat in a large saucepan with a lid. Add the chili peppers and garlic; swirl for a minute or two, then add the tomatoes and season with salt and pepper. Add the basil leaves, then cover the pan, raise...

View full recipe at SpringPad


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