Name: Penne con Pomodoro e Aceto Balsamico (Penne with Tomato and Balsamic Vinegar)
Yield: Serves 6
Cuisine: Italian
Ingredients: 75 g (3 oz) butter, cut into pieces; 4 tablespoons balsamic vinegar, 10 year old plus; 120 g (4.½ oz) Pecorino cheese, freshly grated; 250 g (9 oz) penne rigate; 1 × 800 g (1.¾ lb) tin peeled plum tomatoes; sea salt and freshly ground black pepper; a handful of fresh basil; 2 garlic cloves, peeled and cut into slivers; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

We use a ten-year-old balsamic vinegar to colour and flavour the penne. If you don’t, you may need an extra couple of tablespoons.

Ingredients

2 tablespoons olive oil
2 garlic cloves, peeled and cut into slivers
a handful

Method

Heat the oil in a large pan and gently fry the garlic slivers until light brown. Add a few of the basil leaves and then the tomatoes. Stir and cook gently for 30-40 minutes, until reduced to a thick sauce. Season with salt and pepper and add the remaining basil.

Cook the penne in a generous amount of boiling salted water, drain thoroughly and return to the saucepan with the butter. When

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Ingredients

Method

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