Arrabbiata Sauce with Cherry Tomatoes and Pasta

Ingredients

• 1 tablespoon olive oil, (extra virgin)
• 1 - 2 tablespoons dried red chili flakes, ((depending on how spicy you'd like it.))
• 1 medium onion, (finely chopped)
• 3 cloves garlic, (minced)
• 2 28 oz. cans San Marzano tomatoes
• 1 tablespoon balsamic vinegar
• 1 1/2 cups cherry tomatoes
• 1/2 cup basil leaves
• 2 tablespoons parmesan cheese curls, (optional, omit for vegan diet)
• 4 cups gluten-free pasta

Instructions

1. 1

   Heat oil over medium-low heat in a large skillet. Add the dried chili flakes and simmer for 2 minutes.

2. 2

   Add chopped onion and sauté until it begins to soften, then add the minced garlic to the pan. Stir for a minute or two.

3. 3

   Add two cans of San Marzano Tomatoes. Stir and break them up with a spoon as they simmer.

4. 4

   Add a tablespoon of balsamic vinegar (optional) and stir.

5. 5

   Add the salt and pepper and half the basil leaves to the sauce.

6. 6

   Simmer for 15 to 20 minutes until sauce has thickened.

7. 7

   Add cherry tomatoes and let them simmer in the sauce until heated through, 3 - 5 minutes.

8. 8

   Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain.

9. 9

   Taste and correct the seasoning if necessary. To serve, combine drained pasta with arrabbiata sauce. Garnish with the remaining basil leaves and optional shaved Parmesan cheese.