| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Pasta, Lf (<30%cff |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; thinly sliced |
| 1 |
|
Clove garlic; minced |
| 28 |
oz |
Canned tomatoes; partially drained |
| 2 |
tb |
Italian parsley; chopped |
| 1 |
lb |
Pasta; penne |
| 3 |
tb |
Butter; melted |
| 3 |
tb |
Balsamic vinegar |
| 3 |
tb |
Parmesan cheese |
INSTRUCTIONS
1. In a saucepan, saute onion in olive oil over medium-high heat until
soft. Add garlic and saute another minute.
2. Add tomatoes and parsley, cook for 10 minutes, breaking up tomatoes. Add
salt and pepper to taste.
3. Meanwhile, cook penne until al dente. Drain.
4. In large bowl, toss penne with 5. In a large frying pan, toss pasta with
butter. Add balsamic vinegar, and toss again.
5. Add tomato sauce and parmesan cheese and toss, and serve immediately.
NOTES : Great flavour! The balsamic taste is wonderful in this dish. It
was a little too watery with undrained tomatoes, so partially draining them
would be better. I also used the canned tomatoes that come diced. Next time
try omitting the butter.
Recipe by: modified from post to elf by Naralon@sympatico.ca
Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Oct 15, 1998,
converted by MM_Buster v2.0l.
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