Penne con Pomodoro e Aceto Balsamico (Penne with Tomatoes and Balsamic Vinegar) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tablespoons (T) olive oil 2 garlic cloves, peeled and cut into slivers 1 handful fresh basil 1 28 ounce can peeled plum tomatoes Sea salt and freshly ground black pepper 9 ounces penne rigate 6 T butter, cut into pieces 4 T balsamic vinegar, at least 10 years old 1 heaped cup pecorino cheese, freshly grated
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Directions: |
Directions:Heat the oil in a large pan and gently sauté the garlic slivers until light brown. Add half the basil leaves and then the tomatoes. Stir and cook gently for 30 to 40 minutes, until reduced to a thick sauce. Season with salt and pepper to taste and add the remaining basil. Set aside but keep warm.
Cook the penne in a generous amount of boiling salted water, drain thoroughly, and return to the pasta pan along with the butter. When this has melted add the balsamic vinegar and toss over gentle heat for a few seconds until the penne are brown in color. Throw in at least three quarters of the grated pecorino. Finally, stir in the tomato sauce. Serve with more pecorino.
Notes:
This recipe really benefits from getting your cheese from an Italian grocer. The taste is much better.
(Recipe adapted from Rogers and Gray Italian Country Cookbook) |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
Personal
Notes: |
Personal
Notes: This is a very popular dish in our family, often requested by one of the grandchildren. It is also good on a holiday or family table when you have vegetarians in the family.
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