Ingredients

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12 ounces spaghetti or any other pasta you want
1 teaspoon of olive oil
1 clove of garlic grated
1 shallot finely minced
1–1/2 lbs. ripe tomatoes diced
2 teaspoons balsamic vinegar
½ teaspoon fine sea salt
1/3 cup parmesan cheese
1 cup fresh basil sliced

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Instructions

Cook pasta according to package instructions and set aside 1 cup of pasta water before draining.
In a large non-stick skillet, heat olive oil over medium heat, then add grated garlic and minced shallot, cooking for 1-2 minutes until softened.
Add diced tomatoes, salt, and balsamic vinegar, cooking for 3-5 minutes until the tomatoes release their juices.
Combine the drained pasta with the tomatoes, adding reserved pasta water as needed to create a saucy consistency.
Stir in parmesan cheese, taste, and adjust seasoning if necessary.
Serve garnished with extra cheese and sliced basil.

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Notes

For a spicier kick, add red pepper flakes to the garlic and shallot while cooking.
Feel free to substitute whole-wheat or gluten-free pasta for a healthier option.
Fresh tomatoes are key for the best flavor, but canned tomatoes can be used in a pinch.

Author: jeremy
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 390mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 15g
Cholesterol: 8mg