Woodstock balsamic penne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green onions | |
| ½ | cup | Virgin olive oil; 125 ml |
| 2 | Sprigs fresh rosemary | |
| 5 | Cl Garlic, minced | |
| 2 | cans | Plum tomatoes; 28 oz each |
| Black pepper, freshly ground | ||
| 3 | tablespoons | Chopped parsley; 50 ml |
| 1 | pounds | Pasta (penne or tubular) 500 g |
| 2 | teaspoons | Balsamic vinegar; 10 ml |
Directions
Recipe by: Memory Lane Cookbook by Etienne Poirier, Jr.
Chop green onions and saute in oil on medium heat.
Add fresh rosemary and garlic. Saut 1 minute only. Add tomatoes and pepper. Simmer 10 minutes. Add parsley and turn off heat.
Cook pasta until tender but stil firm, drain and transfer immediately to pan containing sauce.
Over low heat, toss for 1 minutes.
Add vinegar and toss. Serve immediately.
Yields: 4 servings.