Penne with Fresh Tomato Sauce - a meal in 15 minutes!
Penne with Fresh Tomato Sauce - a meal in 15 minutes!
1 Pound Italian plum tomatoes
1 Pound Penne, cooked al dente
1 Tablespoon Aged balsamic vinegar
1 Teaspoon Minced garlic
1/3 Cup Extra-virgin olive oil
16 Leaves Fresh basil, torn
3 Ounce Fresh arugala, torn
3 Ounce Parmigiano-Reggiano
Cook pasta according to package directions. Drain and set aside.
Drop tomatoes in boiling water for 30-45 seconds. Remove, peel and core. Cut in half, squeeze to remove seeds (discard seeds). Dice the remaining flesh and place in a medium bowl.
Shave a third of the Parmigiano-Reggiano using a vegetable peeler and set aside. Finely grate the remaining cheese.
Combine the finely grated cheese with the tomatoes, arugula leaves, oil, garlic, basil and vinegar to make the sauce.
Add sauce to the hot drained pasta and toss. Serve in pasta bowls with the shavings of Parmigiano-Reggiano. Add freshly ground pepper at the table.
Awesome with garlic bread topped with melted mozzarella.
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