Penna alla Rocca

Name: Penna alla Rocca
Ingredients: 12 cup extra virgin olive oil; 1 medium yellow onion, chopped; 6 cloves garlic, chopped; 12 teaspoon dried red pepper, crushed; 24 ounces fresh ripe tomatoes, chopped; 2 teaspoons tomato paste; 1 lb penne pasta (freshly cooked); 4 ounces parmesan cheese, grated; 14 cup fresh basil, chopped; 1 teaspoon salt; 2 tablespoons balsamic vinegar

11 ingredients

7 steps

Ingredients

12 cup extra virgin olive oil
1 medium yellow onion, chopped
6 cloves garlic, chopped
12 teaspoon dried red pepper, crushed
24 ounces fresh ripe tomatoes, chopped
2 teaspoons tomato paste
1 lb penne pasta (freshly cooked)
4 ounces parmesan cheese, grated
14 cup fresh basil, chopped
1 teaspoon salt
2 tablespoons balsamic vinegar

Directions

1

Heat oil in a large pot over medium high heat.
2

Add chopped onions, chopped garlic and crushed red pepper and saute until onions begin to soften, about 4 minutes.
3

Add tomato and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
4

Mix in balsamic vinegar; bring the sauce to a boil.
5

Add cooked pasta, 1 cup of Parmesan cheese and fresh chopped basil.
6

Add salt and toss.
7

Transfer to another large bowl and serve with remaining Parmesan cheese.