Ingredients:
28-oz. can whole peeled tomatoes
3 Tablespoons balsamic vinegar
2 Tablespoons crushed dried basil (or 4 T. fresh)
Salt & pepper to taste
2 cloves garlic, minced
1 Tablespoon olive oil
1 lb. angel hair pasta, uncooked
Parmesan cheese to taste
Directions:
Drain liquid from canned tomatoes into a non-metallic bowl. On cutting board, dice tomatoes and add to bowl. Stir in the balsamic vinegar, basil, and salt and pepper. Let stand for about ten minutes. In a large skillet, sauté the garlic in the olive oil until transparent; do not brown. Remove garlic from heat. Drain the liquid from the tomato mixture into the skillet. Bring the liquid in the skillet to a boil and simmer until the liquid is reduced by a third. Prepare the pasta according to package directions in a large pot; drain and keep warm until ready to serve. Add the tomatoes to the skillet to heat them briefly. Combine tomato sauce with pasta in the large pot and toss. Garnish with Parmesan cheese. Serves 4.