Penne with tomato and balsamic vinegar sauce

5 Servings

Ingredients

Quantity Ingredient
28 ounces Italian plum tomatoes; canned
2 teaspoons Olive oil
1 small Onion; thinly sliced
1 Clove garlic; minced
1½ teaspoon Dried Italian Parsley
1 pounds Pasta; penne
1 tablespoon Butter
3 tablespoons Balsamic vinegar
3 tablespoons Parmesan Cheese; Optional

Directions

1. Pulse tomatoes in a food processor two or three times, leaving some chunks.

2. In a saucepan, saute onion in olive oil over medium-high heat for two to three minutes, or until soft. Add garlic and saute another minute.

3. Add tomatoes and parsley, cook for 10 minutes. Add salt and pepper to taste. Set aside.

4. Boil penne in a large pot of salted water until done a la dente. Drain.

5. In a large frying pan, toss pasta with melted butter. Add balsamic vinegar, toss again.

6. Add tomato sauce and parmesan cheese (optional) and toss. Turn out into pasta bowls. Serve immediately. I decreased the olive oil, butter and eliminated the Parmesan cheese from the original recipe that Naralon posted. Like she stated ... this is absolutely excellent.

NOTES : Cal 411 Total Fat 6g Sat Fat 1.9g Carb 76.4g Fib 4.2g Pro 13.1g Sod 153 mg CFF 13⅒%

Recipe by: Free Press via Naralon <naralon@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 29, 1998

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