• 2 cups cooked penne
• 1 cup diced roma tomatoes
• 1/4 cup choppped basil
• 2 tablespoons chopped garlic
• 1/4 cup balsamic vinegar
• 1/4 cup white wine
• 1 tablespoons extra virgin olive oil

Place large saute pan on high heat and add olive oil.

Add tomtoes and garlic, cook two minutes, then add basil.

Add balsamic vinegar and white wine, bring to simmer and add pasta. Serve in deep bowls and top with a sprinkle of romano cheese.

Serves two