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Ingredients
1 pound (455g) penne pasta
1/3 cup (80mL) extra virgin olive oil
1/3 cup (50g) pine nuts
3 large cloves of garlic, sliced
1/2 cup (50g) basil chiffonade
1/2 tsp (1g) red crushed pepper, or to taste
3 Tbsp (45mL) Balsamic vinegar
28 ounces (795g) peeled tomato, crushed
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 cup (70g) grated Romano cheese*
Directions
Add olive oil in a large sauté pan over medium high heat. Sauté sliced garlic, pine nuts, basil, and red crushed pepper until pine nuts are toasted. Deglaze the pan with balsamic vinegar and reduce. Add the crushed tomatoes, bring to boil and cook for five minutes.
Toss with al dente penne; then add 1/2 cup (70g) grated Romano.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Recipe by Iole Aguero
