Holiday comforts: Balsamic, tomato & chili pasta
Add a little Italian zing to any holiday gathering with this pasta recipe that brings together Colavita's saucy tomatoes, tangy balsamic, and Calabrian chilis: Bring a large pot of well-salted water to a boil and cook 16 oz Colavita Rigatoni or Bucatini until just shy of al dente. Reserve 1/2 c pasta water. Heat 6 tbsp Colavita Premium Italian EVOO in a large pan over medium heat. Add 4 oz thinly sliced Colavita Hot Chili Peppers and 6 sliced garlic cloves (optional). Cook gently until fragrant, 1-2 minutes. Stir in 1 box Colavita Crushed Tomatoes and 1 box Colavita Diced Tomatoes. Season with salt and pepper. Simmer, uncovered, until slightly thickened, 10-15 minutes. Stir in 1 tbsp Colavita Aged Balsamic Vinegar. Add the cooked pasta and a splash of pasta water and toss until evenly coated and saucy. Turn off heat, drizzle with extra EVOO, and top with fresh basil or parsley and grated Parmesan or Pecorino cheese.
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