• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, finely chopped
• 1 pound plum tomatoes, cubed
• 1 cup balsamic vinegar
• salt and freshly ground pepper
• 1 bunch basil, leaves only, torn
• 24 ounces rigatoni
• 1 cup freshly grated Pecorino Romano

In a skillet that is large enough to hold the rigatoni later, heat 4 tablespoons of the butter with all of the olive oil until the butter melts. Add the garlic, and cook over medium heat until it is lightly golden, about 30 seconds. Stir in the tomatoes and cook for 5 minutes; pour in the vinegar, and cook for 5 more minutes. Season with salt and pepper, and fold in the basil.

Meanwhile, bring 7 quarts of water to a boil. Add the rigatoni and salt, and cook until al dente; drain.

Toss the rigatoni with the sauce in the pan. Fold in the remaining butter and 1/2 cup of the Pecorino, turn out into a serving bowl, sprinkle with the remaining Pecorino, and serve immediately. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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