[imcarthur]

This one is a huge hit. I am sick of making it because the family demands it so often.

Penne Pasta with Tomatoes and Balsamic Vinegar

Balsamic vinegar is the secret ingredient in this simple but exceptional pasta dish sauced with canned tomatoes.

3 – 4 tbs extra virgin olive oil
3 or 4 garlic cloves, sliced very thin
2 sprigs fresh rosemary, about 4 to 6 inches long, or 2 1/2 tsp dried leaves, chopped
2 cups canned Italian peeled plum tomatoes, drained (28oz can works fine)
Salt
Freshly ground black pepper
1 lb (500g) penne (quill-shaped pasta) or other short, tubular pasta
2 tsp balsamic vinegar or to taste

1 Put olive oil and garlic into a sauté$ pan or skillet with rosemary (only if using fresh). Turn on heat to medium.
2 As soon as garlic begins to sizzle; add chopped tomatoes, salt and liberal grindings of pepper (if using dried rosemary, put it in now). Cook for about 10 to 12 minutes, then turn off heat. Remove garlic slices.
3 Drop pasta into large pot of boiling salted water. When it is done but still firm to the bite, drain and transfer immediately to pan containing sauce.
4 Turn on heat to very low; toss pasta with sauce about 1 minute.
5 Turn off, heat; make well in middle of pasta. Pour vinegar into well, draw pasta over it, toss thoroughly for a few seconds, and serve at once.

Makes 4 to 6 servings.

Variation:

A pkg of hot Italian sausage (5 sausages) is a great additive. Brown sausage quickly on med heat & slice thinly & return to pan to finish frying. (It’s much easier to thin slice sausage if it is partially cooked). Remove to a bowl & keep warm. Then proceed with the recipe as above & add the meat in Step # 2.

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Ian