This delicious pasta sauce recipe is so easy, it will be ready by the time your penne pasta is al dente!
There is an abundance of fresh tomatoes and basil this time of year in the San Francisco Bay Area – here is a quick and easy way to enjoy the abundance.
5 medium tomatoes, diced
½ small onion, finely diced
3 large cloves garlic, very finely chopped
¼ cup balsamic vinegar
10-12 large basil leaves, finely sliced
½ cup pasta water **See note below**
Fresh mozzarella (optional)
- While your pasta water is boiling, chop your onions, tomatoes, basil and garlic. Drop your pasta when the water is boiling – don’t forget to salt the water!
- Heat a large skillet to medium-high heat. Add about a tablespoon of olive oil. When oil is hot, add onions. Cook 2-3 minutes, stirring frequently.
- Add garlic. Cook about 30 seconds, stirring constantly so the garlic doesn’t burn.
- Deglaze the pan with balsamic vinegar. Allow to cook down for about 1 minute.
- Add tomatoes, pasta water, a small pinch of salt and some fresh cracked pepper. Allow to cook 5-7 minutes, stirring occasionally. **Pasta water is the starchy, salty water produced when you boil pasta. Simply remove about ½ cup pasta water from your pasta pot using a coffee cup**.
- Remove from heat and stir in fresh basil.
While hot, top with small pieces of fresh mozzarella.