Robin Ellis

Penne in a sauce of tomatoes, rosemary and balsamic vinegar.

This is adapted from a recipe in  Marcella’s Kitchen by Marcella Hazan.

It is included in my recipe book Delicious Dishes for Diabetics (to be published in August this year in the UK, November in the USA).

Quick and simple to do, it has a distinctive earthy flavour, thanks to the rosemary.

It’s worth taking care to slice the garlic real thin.

for 4

8 tablespoons of olive oil

4 cloves garlic–very thinly sliced

2 sprigs rosemary or 2.5 tsps dried rosemary

A large tin [800gms/2lb] of tinned tomatoes- -drained of  their juice

s&p

1lb/400gms [100gms/4oz each person] wholewheat penne, farfalle or any short pasta

2 tsps balsamic vinegar

Sauté the garlic gently in the oil with the rosemary (if using fresh) until the garlic sizzles–a couple of minutes.

Add the tomatoes, salt and plenty of pepper—(if using dried rosemary add it with tomatoes).

Cook for 10-15 minutes.

Cook the pasta in salted water.

Drain well and add to the sauce.

Turn the pasta in the sauce and cook for a minute or two longer.

Turn off heat and make a well in middle of the pasta and add the balsamic vinegar.

Turn over the pasta again in the sauce.

Serve on heated plates with freshly grated parmesan cheese.