Penne With Tomatoes And Balsamic Vinegar - cooking recipe

Ingredients

1/2 c. extra virgin olive oil
3 to 4 garlic cloves, sliced very thin
2 1/2 tsp. dried rosemary leaves, chopped
2 cans Italian plum tomatoes, peeled and drained
salt and pepper
2 tsp. balsamic vinegar
1 lb. penne or other short, tubular pasta

Preparation

Put olive oil and garlic into skillet over medium heat.
When garlic sizzles, add tomatoes, salt and pepper.
Add rosemary and cook 10 to 12 minutes, then turn off heat.
Cook pasta al dente; drain and transfer to pot 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 pasta.
Pour the vinegar into the well and toss thoroughly for a few seconds. Serve at once.