This recipe is not only delicious, it will not take long to get this tasty dish on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet. If you want to add a protein, it pairs well with chicken or shrimp.
Balsamic and Orange Spaghetti
12 ounces thin spaghetti
1/3 cup De Nigris White Balsamic Vinegar
zest of one orange, reserve
2 cups orange juice
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
salt and pepper to taste
fresh chopped parsley
Boil spaghetti according to package directions. In the meantime, using a large skillet, heat De Nigris Balsamic Vinegar, orange juice, red pepper flakes and garlic over medium high heat. Bring to boil then simmer until juice has reduced, stirring occasionally. Reserve a cup of spaghetti water. Strain spaghetti and toss into orange and balsamic sauce until well combined. Use extra pasta water if needed. Top with orange zest and fresh parsley for a bright citrus pasta dish.