Penna alla Rocca Recipe

Name: Penna alla Rocca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 1 medium yellow onion, chopped; 6 cloves garlic, chopped; ½ teaspoon dried red pepper, crushed; 24 ounces fresh ripe tomatoes, chopped; 2 teaspoons tomato paste; 1 lb penne pasta (freshly cooked); 4 ounces parmesan cheese, grated; ¼ cup fresh basil, chopped; 1 teaspoon salt; 2 tablespoons balsamic vinegar

Servings: persons

½ cup extra virgin olive oil
1 medium yellow onion, chopped
6 cloves garlic, chopped
½ teaspoon dried red pepper, crushed
24 ounces fresh ripe tomatoes, chopped
2 teaspoons tomato paste
1 lb penne pasta (freshly cooked)
4 ounces parmesan cheese, grated
¼ cup fresh basil, chopped
1 teaspoon salt
2 tablespoons balsamic vinegar

1
Heat oil in a large pot over medium high heat.
2
Add chopped onions, chopped garlic and crushed red pepper and saute until onions begin to soften, about 4 minutes.
3
Add tomato and tomato paste and stir until tomatoes are just warmed through, about 2 minutes.
4
Mix in balsamic vinegar; bring the sauce to a boil.
5
Add cooked pasta, 1 cup of Parmesan cheese and fresh chopped basil.
6
Add salt and toss.
7
Transfer to another large bowl and serve with remaining Parmesan cheese.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 1 medium yellow onion, chopped, 6 cloves garlic, chopped, ½ teaspoon dried red pepper, crushed, and more.

Yes, Penna alla Rocca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penna alla Rocca

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