August 25, 2008

Pasta with fresh tomato sauce

1 pound penne
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
7 medium-size ripe tomatoes (about 2-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
1-1/2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon tomato paste
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese, plus more for serving

1. Cook pasta according to package directions. Drain and set aside.

2. While pasta is cooking, heat 2 tablespoons of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant.

3. Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil.

4. Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.

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