Heat oil in large saucepan over high-heat add onion and garlic, cook and stir for 5 minutes or until onion is tender. Reduce to medium heat, add white wine, simmer 1-2 minutes and then add balsamic vinegar, 1 teaspoon basil, diced tomatoes, and ½ cup of low-sodium chicken broth. Bring to a boil, stirring occasionally. Allow to simmer for 8 to 10 minutes, stirring occasionally.
Cook pasta according to package directions.
Add cooked pasta and black pepper, simmer for about 2-3 minutes and serve topped with grated parmesan cheese and the rest of the fresh basil.