1 box Pomi chopped tomatoes (or 28 oz of any kind) drained, strained
1 jar Better and Bouillon Chicken Flavor, reduced sodium
1 cup hot water
Prepare water for pasta. Add salt and 1 Tbs bouillon. Cook per boxed directions. Don't put pasta in water until sauce is ready. Chop garlic. In large pot or fry pan, add olive oil and heat to medium. Add chopped garlic stirring constantly until softened.
Add drained tomatoes stirring into oil and garlic; ring to a bring to a gentle boil. Cook for 5 minutes. Add 1 cup of chicken bouillon to water, stirring into tomatoes, and simmer until pasta is ready (at this point drop pasta into water).
Once ready, I take pasta directly from water using a hand pasta strainer. The starch from the water helps blend the sauce to the pasta (so don't rinse). Toss the pasta and sauce together until fully coated.
Transfer to a large heated pasta bowl and garnish with Parmesan and fresh basil.
The liquid will most likely settle to the bottom of your dish so toss between serving.
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