| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Eat-lf mail, Italian, Main dishes, Pasta |
5 |
Servings |
INGREDIENTS
| 28 |
oz |
Italian plum tomatoes; canned |
| 2 |
ts |
Olive oil |
| 1 |
sm |
Onion; thinly sliced |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
ts |
Dried Italian Parsley |
| 1 |
lb |
Pasta; penne |
| 1 |
tb |
Butter |
| 3 |
tb |
Balsamic vinegar |
| 3 |
tb |
Parmesan Cheese; Optional |
INSTRUCTIONS
1. Pulse tomatoes in a food processor two or three times, leaving some
chunks.
2. In a saucepan, saute onion in olive oil over medium-high heat for two to
three minutes, or until soft. Add garlic and saute another minute.
3. Add tomatoes and parsley, cook for 10 minutes. Add salt and pepper to
taste. Set aside.
4. Boil penne in a large pot of salted water until done a la dente. Drain.
5. In a large frying pan, toss pasta with melted butter. Add balsamic
vinegar, toss again.
6. Add tomato sauce and parmesan cheese (optional) and toss. Turn out into
pasta bowls. Serve immediately.
I decreased the olive oil, butter and eliminated the Parmesan cheese from
the original recipe that Naralon posted. Like she stated ... this is
absolutely excellent.
NOTES : Cal 411 Total Fat 6g Sat Fat 1.9g Carb 76.4g Fib 4.2g Pro 13.1g Sod
153 mg CFF 13.1%
Recipe by: Free Press via Naralon <naralon@sympatico.ca>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 29, 1998
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