Penne With Tomatoes, Rosemary, and Balsamic Vinegar

DIRECTIONS

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