Related recipes: Cheese,
Corn-Free, Dairy Foods, Egg-Free,
Garlic, Herbs, Italian,
Main Dishes, Nuts and Seeds, Pasta,
Side Dishes, Soy-Free, Tomatoes,
Yield: 6 servings
1 lb (455g) penne pasta
1/3 cup (80mL) extra virgin olive oil
1/3 cup (50g) pine nuts
3 large cloves of garlic, sliced
1/2 cup (50g) basil chiffonade
1/2 tsp (1g) red crushed pepper, or to taste
3 Tbs (45mL) Balsamic vinegar
28 oz (795g) peeled tomato, crushed
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1/2 cup (70g) grated Romano cheese*
Add olive oil in a large sauté pan over medium high heat.
Sauté sliced garlic, pine nuts, basil, and red crushed pepper until pine nuts are
toasted. Deglaze the pan with balsamic vinegar and reduce. Add the crushed tomatoes, bring to
boil and cook for five minutes.
Toss with al dente penne; then add 1/2 cup (70g) grated Romano.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. The egg
protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Recipe by Iole Aguero
Serving Size 1 serving
Calories from Fat 177 (36%)
% Daily Value*
31%Total Fat 20g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Sugar Alcohols 0g