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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, thinly sliced
- 1 x Clove garlic, chopped
- 28 ounce Canned tomatoes, partially liquid removed
- 2 Tbsp. Italian parsley, minced
- 1 lb Pasta, penne
- 3 Tbsp. Butter, melted
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Parmesan cheese
Direcciones
- 1. In a saucepan, saute/fry onion in extra virgin olive oil over medium-high heat till soft. Add in garlic and saute/fry another minute.
- 2. Add in tomatoes and parsley, cook for 10 min, breaking up tomatoes. Add in salt and pepper to taste.
- 3. Meanwhile, cook penne till al dente. Drain.
- 4. In large bowl, toss penne with
- 5. In a large frying pan, toss pasta with butter. Add in balsamic vinegar, and toss again.
- 5. Add in tomato sauce and parmesan cheese and toss, and serve immediately.
- NOTES : Great flavour! The balsamic taste is wonderful in this dish. It was a little too watery with undrained tomatoes, so partially draining them would be better. I also used the canned tomatoes which come diced. Next time try omitting the butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 5 servings | |
| Calories 500 | |
| Calories from Fat 129 | 26% |
| Total Fat 14.77g | 18% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 331mg | 14% |
| Potassium 546mg | 16% |
| Total Carbs 77.29g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.22g | 5% |
| Protein 14.56g | 23% |
