Name: Penne col Sugo di Pomodoro all’Aceto Balsamico (Penne with Tomatoes and Balsamic Vinegar)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ cup extra virgin olive oil; 2 teaspoons aceto balsamico (balsamic vinegar); 1 pound penne (quill-shaped pasta) or other short, tubular pasta; Black pepper in a grinder; 2 sprigs fresh rosemary, about 4 to 6 inches long, or 2½ teaspoons dried leaves, chopped; 2 cups canned Italian peeled plum tomatoes, drained of their juice; Salt; 3 or 4 garlic cloves, sliced very thin

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

One could spend a lifetime finding new tomato sauces to make and still have ideas left over for a reincarnation or two. Rosemary and balsamic vinegar-account for the unusual, effusive fragrance of this sauce. Note that, in order not to disperse the vinegar’s precious aroma, it is added off heat after the pasta has been tossed in the pan with the sauce.