In a roomy saucepan, saute onion in olive oil over medium-high heat until soft. Add garlic and saute another minute.
Stir in tomatoes and parsley, cook for 10 minutes, breaking up tomatoes. Add salt and pepper to taste when ingredients are well blended.
Meanwhile, cook penne until al dente. Drain.
In large bowl, toss penne with butter. Add balsamic vinegar, and toss again.
Add tomato sauce and parmesan cheese and toss, and serve immediately.
Serves: 4 - 5
Contributor: pat ciesla
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