Pasta Pomodoro Recipe

Very yummy and light. I used 1/2 chk broth and half white wine. Also used a can of diced tomatoes with italian seasonings as other suggested. I halved the amount of pasta stated. Put the cracked black pepper and crused red pepper on the table so each person can add it to their personal preference!

Absolutely awesome! I honestly wouldn't bother making this recipe if I didn't have fresh tomatoes. I don't think canned tomatoes would do this justice. If your grocery store/sam's club/costco sells them, I would only use Campari tomatoes and they carry these all year long so you can enjoy this amazing "summer-like" dish even in January as I did! I used 16 oz of spaghetti, 2.5 cups diced fresh tomatoes, 1/8 cup of olive oil, 5 small shallot (instead of onions) and 8 cloves of garlic. I also increased the balsamic vinegar to 3 T (because we LOVE it!) and used a 1/2 cup of dry white wine in place of the chicken broth. I added a pound of shrimp (which I cooked in this sauce as it simmered) because my husband doesn't feel pasta without some form of meat and seafood is truly a meal. I think it would be just as good without the shrimp but the shrimp didn't detract from it at all. Fresh Parmesan is a must for this recipe. My 3.5 year old and my 21 month old DEVOURED this recipe! 4 thumbs up from us!! DELISH!

An angle hair delight! This dish was simply good flavors of all your favorites! It was great without any added protein. I made a few modifications which included: halving the recipe, using strawberry tomatoes “savorries” instead of Roma tomatoes. Slow cooked the onions and garlic on low for about 10 minutes to reduce the raw taste of the garlic and not to burn either of them. Also, mixed the store-bought grated Parmesan into the sauce and did a fresh grated Parmesan on top of the finished dish and sprinkled a more fresh basil from my garden. In the future I will omit the balsamic vinegar as it gave the dish a bit of a soy sauce look without enhancing the lovely Italian flavors. Perhaps I would add tomato or marinara sauce. This recipe would be awesome of beginner cooks, cooks with kids and hungry husbands like mine!

Never made a pasta dish that EVERYONE ate in my house! And I’m 100% Italian and can cook/bake almost anything. I made this dish for my family and I used leftover stock and chicken from a roasted chicken I made the previous night. I always make a stock from the roasted chicken bones...letting it simmer overnight in a crockpot with veggies and herbs is a wonderful trick! I used Locatelli (Romano) Brand cheese which is a family favorite and a touch of hot pepper flakes. We also had fresh San Marzano tomatoes, so I used those too. Along with fresh basil, garlic and shallots. The result was empty plates! Thank you very much for this easy and wonderful recipe. It’s a keeper for certain!

This was a light, satisfying pasta. I used half the pasta, since other reviewers claimed a full box was too much. I diced 3 tomatoes, 3 cloves of garlic and 4 basil leaves. I followed the recipe pretty faithfully, though I did omit the chicken broth and tossed in a cube of chicken bouillon. Before making the sauce, I cooked 4 thin chicken filets in olive oil, salt and pepper. I cut them into chunks and added to the pasta and sauce. It was a surprisingly quick preparation (always a plus). I served this with some swiss-onion breaf.

There may be 2 reviews by me but please consider this one (hit submit too soon). The reason for the rating is because I made changes based on our preferences and what we had on hand. Used 2 T.olive oil. I added about 6 ounces sliced portobello mushrooms with the garlic and onion. Added one 14.5 oz can diced tomatoes drained. Substituted red wine for chicken broth. Added about 1 cup chopped cooked chicken with the pasta and basil along with 1 T butter. Everyone loved it!! Use your imagination with this recipe because the base is excellent.

Delicious! I also added sauteed tenderized chicken breast and broccoli florets. Followed other recommendations and used 1/2 box pasta , 1/2 cup broth and 1/2 cup chardonnay. Perfect!

I used canned diced tomatoes, but other than that I followed the recipe until the end when I tossed in about a tablespoon of cold, diced butter to give the sauce body. It was delicious! The fresh basil and fresh, shaved parmesan really make it elegant for such a simple dish.

This has become a regular in our house for several good reasons: 1. It does not take a long prep time but longer than listed ~20 minutes. 2. Angel hair pasta cooked al dente is just right after mixing 3. Fresh basil from our garden makes a huge difference Having said that, I do add oregano when adding tomatoes (which are cherry tomatoes cut in half), add a 6.5 can sliced mushrooms added when cooking the onion and garlic, and a tablespoon of sugar. Cooking is remarkably fast and EVERYONE who has tasted this thinks it is wonderful (cooking for my daughter's family tomorrow night!)

This was my third time making this dish! It is totally awesome! The combination of balsamic vinegar and chicken broth is amazing with the garlic and tomatoes!!! I did tweak it for our tastes though. I added chicken breast cubes and sautéed it along with the garlic and onions. I also left out the red pepper flakes. The first time I had fresh Asiago cheese grated on the top. It was awesome! I now grow fresh basil just to make this recipe!!! Thank you so much

Easy weeknight dinner. I am sure it is fantastic with fresh tomatoes but I didn't have any on hand. One can diced Italian tomatoes (undrained) was a reasonable substitute, as was white wine instead of chicken broth. Next time I will probably add a little better than bullion too. I also sauteed 1 (pounded) chicken breast and added the slices to the sauce before I added the linguine.

The only thing I do different is add chicken to mine. I cook it in some butter with salt and pepper.

Made it twice already — total win.

Just what I needed today.

I chose this recipe for a simple but tasty meal for Valentine’s Day. I didn’t have much time but it came together quickly and was perfect with just a tossed green salad. There are just two of us so I made 1/2 of the recipe and added shrimp to the sauce to cook. Thanks! PS: We have leftovers!

I cut the recipe in half, only two of us. This was pretty good but next time I will add I/2 cup more tomatoes and more garlic. I will also cut the pasta to 6oz.

Agreed w/other reviews, not enough sauce. Pomodoro is a light sauce but it still seemed a skimpy amount for my taste. I would double recipe for 16oz of pasta. This is a great use for when all your cherry or campari tomatoes come in at once!

Thought this was just OK, nothing that I’d make again. Too much chicken broth which I think diluted the Italian seasonings and too much pasta. Definitely needs more basil, especially since you’re using fresh.

Even my roommates were impressed.

It was pretty good. The next time I think I'll add more spices. Maybe some Italian seasoning. Don't get me wrong, we really enjoyed it. Had leftovers. They are all gone too!