Penne with Tomatoes, Rosemary and Balsamic Vinegar

Last night I cracked open another one of Jack Bishop’s cookbooks, The Complete Italian Vegetarian Cookbook, and I picked a winner. This dish is ridiculously easy to make and beyond delicious. Tommie was very sad to put his fork down.

As usual, I am omitting the cheese from the recipe, but for my non-vegan friends, Jack says to put some Parmigiano-Reggiano cheese at the table to pass around.

(Serves 4)

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, minced
  • 1 teaspoon minced fresh rosemary leaves
  • 1 28-oz can whole tomatoes, drained and chopped
  • Salt and freshly ground black pepper
  • 1 pound penne or ziti
  • 2 teaspoons aged balsamic vinegar

 

  1. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
  2. Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the rosemary and cook for 30 seconds to release its flavor.
  3. Add the tomatoes and salt and pepper to taste. Simmer until the sauce thickens, about 10 minutes. Adjust the seasonings.
  4. When the water comes to a boil, add salt to taste and the pasta. Cook until al dente and then drain.
  5. Stir the vinegar into the tomato sauce and toss with the pasta, mixing well. Serve immediately.
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