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● Balsamic Vinegar-Glazed Rigatoni with Basil and Pecorino
8 tablespoons unsalted butter, divided
1⁄2 cup extra-virgin olive oil
3 cloves garlic, finely chopped
1 pound plum tomatoes, cubed
1 cup balsamic vinegar
salt and freshly ground pepper
1 bunch basil, leaves only, torn
11⁄2 pounds rigatoni
1 cup Pecorino Romano, freshly grated, divided
In a large skillet over medium heat, melt 4 tablespoons of butter with the olive oil. Add the garlic and cook until it is lightly golden, about 30 seconds. Stir in the tomatoes and cook for 5 minutes. Add the vinegar and cook for 5 more minutes. Season with salt and pepper and fold in the basil. Meanwhile, bring a large pot of water to a boil. Add the salt and the rigatoni, cook until al dente, then drain. Add the rigatoni to the skillet and toss well to coat. Fold in the remaining butter and 1⁄2 cup of the Pecorino. Transfer to a serving bowl, sprinkle with the remaining Pecorino and serve immediately. ● Serves 6
Wine
Suggestion, Generous Full-Bodied: Vetrere-Tempio di Giano