Pasta Pomodoro

Serves: 3

Ingredients:
300 gms pasta
14.5 oz canned whole tomato
1 tbsp balsamic vinegar
4 cloves garlic, finely chopped
1 medium onion, diced
1 bay leaf
1 chicken bullion
2 tsps dried basil
3 tbsp extra virgin olive oil
2 pinches crushed black pepper

For pasta water:
2 liters of water
1 fistful of salt

Instructions:

• Boil water in a pot.
• Pour the canned tomatoes into a bowl and crush with your hand.
• In a separate pan, saute garlic and onion until translucent.

• Add the bay leaf and the tomatoes.
• Add 1 tbsp of balsamic vinegar and 2 tsps dried basil.
• Add chicken bullion.
• Sprinkle two pinches of crushed black pepper.
• Let it fast simmer for 15 minutes or until the liquid has evaporated.
• In the separate pot, when water begins to boil, add a fistful of salt, then add the pasta.
• Meanwhile, after 15 minutes, check your sauce to see if liquid has already evaporated.

• If so, scoop a ladle of pasta water and pour it into the sauce and lower the heat for a slow simmer.
• When pasta is already al dente, strain it out of the pot and pour into the sauce.
• Turn off the heat, plate and serve immediately.