Nothing says summer like fresh tomatoes ana basil. This pasta is quick, easy, and BIG on flavor, thanks to the white wine reduction and balsamic vinegar. It may not look like a lot of sauce for a pound of pasta, but a little goes a long way. If you like really saucy pasta, you may want to decrease the amount of pasta. Serve with a nice green salad, and you’ve got yourself a great meal!
1 pound whole wheat spaghetti
1 small onion, diced
½ cup dry white wine
red pepper flakes, to taste
3-4 medium tomatoes, seeded and chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon tomato paste
1 teaspoon sugar
½ teaspoon salt
1 cup fresh basil, chopped.
- Put a large pot of water on the stove and bring to a boil.
- In a large saucepan, over medium-high heat, cook the onions and wine until the wine is reduced to about 2 Tablespoons and the onions are translucent
- Add remaining ingredients (except the basil) to the onions. Once bubbly, reduce heat to low and simmer 15-20 min. If sauce starts to get too reduced (dry), feel free to add a little water (a few tablespoons at a time).
- While sauce is simmering, add spaghetti to boiling water and cook for 2 minutes less than package directions. Drain and place back in the pot.
- Remove the sauce from the heat and stir in chopped basil. Add sauce to the spaghetti in the warm pot and toss to combine. Manga!