Penne Rigate con pomodorini e aceto balsamico

April 27, 2009


I first made this sauce when I had some very ripe grape tomatoes (a plum-shaped variant of cherry tomato) left over. I sliced a few of them, threw in the wok with some garlic, chili peppers and rosemary and then found out I was out of red wine, so I used some balsamic vinegar instead. The sauce was surprisingly delicious and I earned a new recipe.


You can use regular tomatoes instead of cherry tomatoes, but try to pick the smallest, ripest tomatoes you can find. If using regular tomatoes, cut each tomato to 4 or 8 pieces, according to their size.


Serves: 4




  • 500g Penne or Penne Rigatte (preferable)

  • 400g cherry or grape tomatoes, halved lengthwise

  • 6-8 clovess of garlic, peeled and halved

  • 1-2 died chili peppers (optional)

  • 1 small branch of rosemary

  • 1/4 cup olive oil

  • 3 tbsp. balsamic vinegar

  • Salt and freshly ground pepper




  • Heat the olive oil in a heavy saucepan or wok

  • Add the chili peppers, garlic and rosemary and sauté until the garlic has become slightly golden

  • Add the halved tomatoes to the pan. Let sizzle for a minute or two, then add the balsamic vinegar and some salt. Lower the heat and simmer for 30 minutes

  • Meanwhile, cook the pasta al dente. When done, mix with the sauce, add the ground pepper and serve with grated parmesan cheese

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