8 ounces protein pasta, par cooked
1-pint organic cherry tomatoes, cut in half
2 tablespoons Pure Olive Oil
¼ cup extra-virgin olive oil
¼ cup grated Pecorino Romano cheese
½ large onion, diced
½ cup homemade chicken broth
2 tablespoons Balsamic vinegar
5-6 large garlic cloves, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon crushed red pepper
salt and pepper to taste
In a large saute pan, on medium-high heat, add pure olive oil and let heat up for 60-90 seconds.
Add the onion, salt, and pepper to taste, and cook for 5 minutes, stirring occasionally.
Add the garlic, and cook for 2 minutes, stirring constantly.
Add the tomatoes, cook for 3-42 minutes, stirring occasionally.
Pour in the broth and vinegar, and Balance Concentrate, whisk to combine, and let simmer for 5 minutes.
Toss the pasta in and let cook for 2-3 minutes.
Add the fresh herbs, and cheese, toss thoroughly, plate and serve.
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