Pasta Arrabiata

• 2 tbsp. 30 mL olive oil
• 1 sm. onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp. 30 mL red pepper flakes
• 1 can 796 mL diced tomatoes
• 1 tsp. 5 mL balsamic vinegar
• salt and pepper to taste
• 1 lb. 454 g dried pasta noodles
• 1/2 cup 125 mL Tre Stelle Grated Romano Cheese
• 2 tbsp. 30 mL fresh parsley, chopped
• 10 fresh basil leaves

1. Heat olive oil in a large skillet.
2. Add onion, garlic and red pepper flakes; sautE until softened.
3. Add tomatoes and balsamic vinegar; season with salt and pepper.
4. Simmer 15 20 minutes.
5. Meanwhile, bring a large pot of salted water to boil; add pasta and cook according to package directions.
6. Drain pasta and add to skillet.
7. Sprinkle with Romano Cheese, parsley and basil leaves; serve immediately.
8. Alternatively for a less chunky sauce, process with a hand blender until smooth.
9. Makes 4 servings

olive oil, onion, garlic, red pepper, tomatoes, balsamic vinegar, salt, pasta noodles, romano cheese, parsley, basil

Taken from www.foodgeeks.com/recipes/22114 (may not work)