Penne with cherry tomatoes, parmesan and balsamic sauce
4 servings
60 minutes
Penne with cherry tomatoes, parmesan, and balsamic sauce is a vibrant example of Italian gastronomy that combines simplicity and sophistication. This dish evokes cozy trattorias filled with the aroma of fresh basil and garlic. Tender blanched cherry tomatoes reveal their sweet-tart flavor, while the rich balsamic sauce adds depth to the taste. Parmesan flakes contribute a salty richness, while al dente penne maintains the perfect texture. This dish is ideal for both a light lunch and a romantic dinner paired with a glass of white wine. The wonderful combination of sweetness, acidity, and umami makes it a true masterpiece of Mediterranean cuisine that you want to cook again and again.
1
Cook the penne al dente and set aside.
- Penne Rigate: 350 g
2
We cut the cherry tomatoes, blanch them in boiling water, then transfer them to ice water, and peel off their skin.
- Cherry tomatoes: 250 g
3
For the balsamic sauce, sauté garlic in olive oil until golden, remove the garlic, add balsamic, sugar, and thinly sliced basil, simmer for a few minutes, and season with salt and pepper to taste.
- Garlic: 10 g
- Olive oil: 70 ml
- Balsamic vinegar: 150 ml
- Sugar: 70 g
- Basil: 70 g
4
Before serving, sauté cherry tomatoes with penne and balsamic sauce in olive oil.
- Cherry tomatoes: 250 g
- Penne Rigate: 350 g
- Balsamic vinegar: 150 ml
- Olive oil: 70 ml
5
Serve on a plate and sprinkle with Parmesan shavings and basil leaves.
- Grated Parmesan cheese: 100 g
- Basil: 70 g