Penne con Pomodoro e Aceto Balsamico

Penne with Tomato and Balsamic Vinegar

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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