Penne With Tomatoes, Rosemary, And Balsamic Vinegar

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 teaspoon minced fresh rosemary
• 1 (28 ounce) can whole tomatoes, drained and chopped
• salt
• fresh ground black pepper
• 1 lb penne or 1 lb ziti pasta
• 2 teaspoons aged balsamic vinegar
• freshly grated parmigiano-reggiano cheese

1. Bring 4 quarts water to a boil in a big pot for cooking the pasta.
2. Heat the oil in a large skillet; add in onion and saute over medium heat until translucent, about 5 minutes.
3. Stir in the rosemary and cook for 30 seconds to release its flavor.
4. Add in the tomatoes, salt, and pepper to taste; simmer until the sauce thickens, about 10 minutes.
5. Adjust seasonings to taste.
6. When the water comes to a boil, add salt to taste and the penne; cook until al dente and then drain.
7. Stir the vinegar into the tomato sauce and toss with the penne, mixing well.
8. Divide among individual bowls and serve immediately with grated cheese passed at the table.

extravirgin olive oil, onion, fresh rosemary, tomatoes, salt, fresh ground black pepper, penne, aged balsamic vinegar, cheese

Taken from www.food.com/recipe/penne-with-tomatoes-rosemary-and-balsamic-vinegar-430895 (may not work)