Penne with Tomato and Balsamic Vinegar by River Cafe

Name: Penne with Tomato and Balsamic Vinegar by River Cafe
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, peeled and cut into slivers; A handful of fresh basil; 2 x 400g tinned peeled plum tomatoes; 250g penne rigate; 75g butter, cut into pieces; 4 tablespoons balsamic vinegar, 10+ years old; 120g Pecorino cheese, freshly grated; Sea salt and freshly ground black pepper

5 steps

Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1209.2 kcal (60%)

Total Fat65.9 g (94%)

Carbs116.2 g (45%)

Sugars24.2 g (27%)

Protein38.3 g (77%)

Sodium1495 mg (75%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tablespoonsolive oil

2garlic cloves

peeled and cut into slivers

fresh basil

2 x 400gpeeled plum tomatoes

tinned

250gpenne rigate

75gbutter

cut into pieces

4 tablespoonsbalsamic vinegar

10+ years old

120gPecorino cheese

freshly grated

sea salt

freshly ground black pepper

Instructions

Step 1

Heat the olive oil in a pan. Fry the garlic slivers until light brown.

Step 2

Add a few of the basil leaves Add the tomatoes. Stir and cook gently for 30-40 minutes until reduced to a thick sauce. Season with salt and pepper and add remaining basil.

Step 3

Cook the pasta in boiling salted water, drain, then add to a saucepan in which the butter has been melted. Add the vinegar and toss over a gentle heat for a few seconds until the penne is brown in colour.

Step 4

Throw in a handful of the Pecorino. Finally, stir in the tomato sauce.

Step 5

Serve with more Pecorino.