Monday, February 15, 2010

Pasta al Balsamico

We ended up sharing this with some friends for Valentine's Day dinner. It was super yummy, and comes together really fast.{Penne al Balsamico}
adapted from PCC Cooking Class by Iole Aguero
1 lb Italian-made penne pasta
3 Tbsp olive oil
3 large garlic cloves, sliced
1/3 C pinenuts
1/2 C chiffonade basil
1/4 tsp crushed red pepper flakes (up to 1/2 tsp, if you like it spicy)
3 Tbsp balsamic vinegar
1/4 tsp salt
28 oz can peeled tomatoes, crushed (puree them in the can with an immersion blender)
1/2 C grated romano cheese

Cook penne to al dente, reserving some of the pasta water. At the same time, add olive oil to a large saute pan over med-high heat. Saute sliced garlic, pine nuts, basil and crushed red pepper until pine nuts start to color. Deglaze the pan with balsamic vinegar and let it reduce slightly, about 1 minute. Add the crushed tomatoes, bring to a boil and cook for 5 minutes. Season to taste with salt. Toss with al dente pasta; then, add grated romano cheese.

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