Our Favorite Tomato Pasta

Every summer we wait for the tomatoes at the Farmer’s Market to be plentiful.
Finally there are a lot of great tomatoes. When they appear we ALWAYS make this recipe from Italian Country Cookbook: Penne with Tomato and Balsamic Vinegar. It is absolutely simple and delicious. The key is getting great tomatoes. We buy a variety of heirlooms. The Pecorino Cheese from The Cheese Store of Silverlake was particular good. The KEY to this dish is to use good quality Balsamic!

We started with a Caesar Salad. We use the recipe in The Zuni Cookbook.

Penne with Tomato and Balsamic Vinegar
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From: Rogers and Gray: Italian Country Cookbook

2 tablespoons olive oil
2 garlic cloves, peeled and cut into slivers
1 handful fresh basil
1 – 28 ounce can peeled plum tomatoes (we used fresh heirloom tomatoes, of course!)
Sea salt and freshly ground black pepper
12 ounces penne pasta
8 tablespoons balsamic vinegar, at least 10 years old
6 tablespoons butter cut into pieces
1 heaped cup pecorino or parmesan cheese, grated

Heat oil in large pan and gently sauté the garlic slivers until lightly browned.
Add a few of the basil leaves and then the tomatoes. Stir and cook gently for 30 to 40 minutes, until reduced to a thick sauce. Season with salt and pepper and add the remaining basil.

Cook the pene in salted water, drain thoroughly, and return the pasta to the sauce pan along with the butter. When the butter is melted, add the balsamic vinegar and toss over gentle hear for a few seconds until the penne has turned brown in color.

The in a handful of grated cheese, and finally stir in the tomato sauce. Serve with more cheese.