Penne Rigate con pomodorini e aceto balsamico
I first made this sauce when I had some very ripe grape tomatoes (a plum-shaped variant of cherry tomato) left over. I sliced a few of them, threw in the wok with some garlic, chili peppers and rosemary and then found out I was out of red wine, so I used some balsamic vinegar instead. The sauce was surprisingly delicious and I earned a new recipe.
You can use regular tomatoes instead of cherry tomatoes, but try to pick the smallest, ripest tomatoes you can find. If using regular tomatoes, cut each tomato to 4 or 8 pieces, according to their size.
4
- 500g Penne or Penne Rigatte (preferable)
- 400g cherry or grape tomatoes, halved lengthwise
- 6-8 clovess of garlic, peeled and halved
- 1-2 died chili peppers (optional)
- 1 small branch of rosemary
- 1/4 cup olive oil
- 3 tbsp. balsamic vinegar
- Salt and freshly ground pepper
- Heat the olive oil in a heavy saucepan or wok
- Add the chili peppers, garlic and rosemary and sauté until the garlic has become slightly golden
- Add the halved tomatoes to the pan. Let sizzle for a minute or two, then add the balsamic vinegar and some salt. Lower the heat and simmer for 30 minutes
- Meanwhile, cook the pasta al dente. When done, mix with the sauce, add the ground pepper and serve with grated parmesan cheese
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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