Tomato Balsamic Pasta

Course: Main Course, Side Dish

Cuisine: North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 628kcal

Author: Lord Byron's Kitchen

Tomato Balsamic Pasta is prepared with chopped fresh tomatoes and garlic, lots of grated parmesan cheese, and perfectly cooked pasta. With an olive oil and balsamic base, this pasta is super easy, delightfully fresh, and tastes like summer in a bowl!

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Ingredients

450 grams pasta, cooked and drained
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried red chili flakes, optional
2 cups chopped tomatoes (heaping cups)
3 tablespoons balsamic vinegar
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup grated parmesan cheese, plus more for garnish
fresh chopped parsley, for garnish

Instructions

Start by cooking the pasta according to the instructions on the package. Drain and set aside. Do not fully cook; the pasta should still be firm and have a bit of bite to it. The pasta will cook further later in the recipe.
In a large skillet, add the olive oil and garlic. Over medium heat, cook until the garlic is a light golden colour and fragrant. Do not overcook the garlic. It will become bitter.
Add the tomatoes, balsamic vinegar, dried red chili flakes (if using), salt, and ground black pepper. Stir to combine. Allow tomatoes to sit in the hot oil for 1 minute.
Turn off the heat and transfer the cooked and drained pasta to the skillet. Toss well in the hot oil and tomato mixture.
Next, add in half of the parmesan and toss to combine. Allow pasta to rest for 1-2 minutes before adding the remaining parmesan and tossing again.
Plate and garnish with more parmesan, and chopped fresh parsley or basil. Serve while still warm.

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