Penne With Tomatoes And Balsamic Vinegar
A vibrant and flavorful pasta dish featuring tender penne tossed in a rich tomato and garlic sauce, accented with aromatic rosemary and a splash of balsamic vinegar. Perfect for a quick weeknight dinner or a casual gathering, it combines fresh ingredients with bold Mediterranean flavors.
Ingredients
Instructions
- Put olive oil and sliced garlic into a skillet over medium heat.
- When the garlic sizzles, add the drained tomatoes, salt, and pepper.
- Add chopped rosemary and cook for 10 to 12 minutes, then turn off the heat.
- Cook the penne pasta al dente, drain, and transfer to the skillet with the sauce.
- Turn on the heat to very low and toss the pasta and sauce for about 1 minute.
- Turn off the heat and make a well in the middle of the pasta.
- Pour the balsamic vinegar into the well and toss thoroughly for a few seconds.
- Serve immediately.
Tips & Substitutions
For extra flavor, consider adding red pepper flakes for a bit of heat or substituting fresh rosemary if available. If you prefer a lighter dish, you can use whole wheat penne or zucchini noodles. To enhance the dish, finish with grated Parmesan or a sprinkle of fresh basil before serving.
Serving Suggestions
Serve this dish with a side of garlic bread or a fresh mixed green salad to complement the flavors. It pairs beautifully with a glass of Italian wine, enhancing the dining experience. For a heartier meal, consider serving alongside Doug'S Italian Meatballs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Penne With Tomatoes And Balsamic Vinegar contains roughly 411 calories, with 11g protein, 65g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (104% of the Daily Value), iron (80% of the Daily Value), and calcium (49% of the Daily Value). Note that it is relatively high in sodium, at 1812mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! About 2 pounds of ripe tomatoes should be blanched, peeled, and chopped to replace the canned tomatoes. Adjust cooking time as fresh tomatoes might take longer to break down.
How can I make this dish vegetarian or vegan?
This dish is already vegetarian, but to make it vegan, ensure that any cheese added is plant-based. You can also enhance the flavor with nutritional yeast for a cheesy taste without dairy.
What type of balsamic vinegar is best for this recipe?
Aged balsamic vinegar is recommended for its rich flavor and sweetness, which will enhance the dish. However, if you have a regular balsamic vinegar, it will still work well. Just be sure to taste and adjust the amount based on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).