Penne al Balsamico

Penne al Balsamico

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  • 1 pound penne pasta
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 large cloves garlic, sliced
  • 1/2 cup basil, chiffonade
  • 1/2 teaspoon red pepper flakes, or to taste
  • 3 tablespoons balsamic vinegar
  • 1 (28-ounce) can peeled, crushed tomatoes
  • 1/4 teaspoon sea salt
  • 1/2 cup grated Romano cheese


Cook pasta in a large pot of salted, boiling water according to package directions. Drain and set aside.

Heat oil in a large sauté pan over medium-high heat. Add sliced garlic, pine nuts, basil and red pepper flakes. Sauté until pine nuts are toasted.

Add balsamic vinegar to deglaze the pan and cook until mixture is reduced by half. Add crushed tomatoes, bring to boil and cook for 5 minutes.

Toss with al dente penne; then add 1/2 cup grated Romano.

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