Penne con Pomodoro e Aceto Balsamic
Penne with Tomato & Balsamic Vinegar

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan 

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Ingredients: 

• 2 tablespoons MOV Butter Olive Oil or any MOV Extra Virgin Olive Oil 
• 2 garlic cloves, peeled and cut into thin slices
• 1 tablespoon NHHS Basil
• Fresh basil to garnish
• 1 - 28 ounce can peeled plum tomatoes
• NHHS Ground Black Pepper & Sea Salt ​
• 16 oz.  high quality Penne ​
• 6 tablespoons butter, cut into pieces
• 6-8 tablespoons MOV Fig Balsamic Vinegar (MOV Traditional Balsamic works as well)
• 1 cup of freshly grated pecorino cheese

Directions:
Finely chop fresh basil and set aside for garnish.
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In large skillet over medium heat, sauté garlic slivers until very lightly browned. Add dried basil to pan and then the tomatoes. Stir and cook under low heat for 30-40 minutes, until reduced to a thick sauce.  Season with salt & pepper-set aside.

Cook penne, drain thoroughly and return to saucepan adding the butter. When butter has melted add the balsamic vinegar and toss until penne are coated.  Add the grated pecorino cheese and finally stir in tomato sauce. 

​Add fresh basil for garish and serve with more pecorino.

Serves 4-6
​​​Enjoy!

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