Instructions: Heat the oil in a large pan and gently fry the garlic slivers until light brown.

Add a few of the basil leaves and then the tomatoes.

Stir and cook gently for 30-40 minutes until reduced to a thick sauce.

Season with salt and pepper and add the remaining basil.

Cook the penne in a generous amount of boiling salted water drain thoroughly and return to the saucepan with the butter.

When this has melted add the balsamic vinegar and toss over a gentle heat for a few seconds until the penne are brown in colour.

Throw in a handful of the grated Pecorino and finally stir in the tomato sauce.

Serve with more Pecorino.

We use a ten year old balsamic vinegar to colour and flavour the penne. If you dont you may need an extra couple of tablespoons.

Serves 6

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