Penne al Balsamico

Heat olive oil in a large sauté pan over medium high heat. Add sliced garlic, pine nuts, basil and red crushed pepper. Sauté until pine nuts are toasted.

Add balsamic vinegar to deglaze the pan and cook until mixture is reduced by half. Add the crushed tomatoes, bring to boil and cook for five minutes.

Toss with al dente penne; then add 1/2 cup grated Romano.