Original recipe name, huh?

I didn’t plan to make this randomly delicious, fresh pasta dish last night, but for a whim, using ingredients we had in the house – it is a keeper! Trust me!! I found the recipe on allrecipes, but didn’t write it out, so it’s pretty loosely adapted.

Note: You can easily omit, or replace the shrimp. Makes about 4 servings (leftovers! Yum!)

Pasta with Tomatoes, Shrimp and White Wine

1 big handful of angel hair pasta (enough for 4 servings)
1/8 cup olive oil
½ onion, diced
8 cloves garlic, minced
2-3 large tomatoes (I used about 6 or so roma sized tomatoes)
½ cup white wine
2.5 T balsamic vinegar
1/8 cup basil, chopped
¼ t red pepper flakes
¼ t black pepper
¼ – ½ cup Parmesan cheese.

Bring lightly salted water to a boil, and cook pasta according to package directions. Don’t overcook – it’s thin and cooks quickly.

Heat 1/8 cup of oil over medium-high for 5 minutes. Add chopped onion and cook for about 3 minutes, then add garlic and sauté until golden. Add shrimp, tomatoes, wine, and balsamic vinegar. Simmer over medium high heat for 10 minutes. Stir in red pepper flakes, black pepper, and basil. Stir and simmer for 5 more minutes.

Top pasta with tomato mixture and freshly grated parmesan cheese.