Pasta with Tomatoes and Balsamic Vinegar
8 oz pasta
2 T olive oil
1 clove garlic, minced
1/2 cup onion, chopped
2 large ripe tomatoes, chopped (or canned)
1 T balsamic vinegar (more to taste - can sub lemon juice or white wine)
salt and freshly ground black pepper, to taste
2 T freshly chopped basil
2 T fresh grated Parmesan
Cook pasta according to package directions, drain, set aside.
Sauté onion in olive oil over medium heat until soft. Add garlic, cook for about 30 seconds more until fragrant.
Add tomatoes and vinegar, stirring frequently for about 4-5 minutes.
Add salt, pepper, and 1 T basil.
Return pasta to pan, stir well to combine. Turn on heat if needed to heat up.
Sprinkle cheese over all and top with remaining basil.
Makes 3-4 servings