I'm not sure if "fancy spaghetti" is a thing at everyone's house, but it's a thing at my house. It's basically a rip-off of Olive Garden's Pasta Pomodoro, except that I really have no idea what is in Olive Garden's Pasta Pomodoro other than garlic. As in, ALL OF THE GARLIC. I still really like it, but when I decided we needed to try eating it at home for less than half the cost (for the ENTIRE FAMILY, thank you very much), I dialed down the garlic a few notches.
It's a pretty basic staple around here. It varies from month-to-month because if fresh tomatoes are available, I'm using them. If they aren't, canned it is. Feel free to judge me for using canned tomatoes. I'm already judging me for it and judging parties are more fun when there are a lot of people there.
Anyway, Pasta Pomodoro isn't really anything fancy, but some people seem to think it's fancy. Go with it when it happens.
1 box (1 pound) angel hair spaghetti, cooked according to box directions
1/4 cup olive oil
1 large yellow onion
3 cloves minced garlic
1 tablespoon dried basil (2 tablespoons chopped if using fresh)
2 cans diced tomatoes (8-10 Roma tomatoes if using fresh) (Fresh is totally worth the effort.)
2 tablespoons balsamic vinegar
1/4 cup white wine
Crushed red pepper flakes
1. Cook the angel hair according to the directions on the box.
2. In a large skillet, heat the oil over medium heat. Add the chopped onions and garlic. Sauté until clear.
3. Add the basil, tomatoes, balsamic vinegar, and white wine. Simmer over medium heat until you're happy with the tomatoes. I like them a little soft, so I let them go for about 10 minutes.
4. Add as much or as little crushed red pepper flakes and black pepper as you like.
5. Drain the cooked angel hair and throw it in the skillet with the sauce. Stir things up.
6. Serve with parmesan cheese on top.