1. In a saucepan, saute onion in olive oil over medium-high heat until soft. Add garlic and saute another minute.

2. Add tomatoes and parsley, cook for 10 minutes, breaking up tomatoes. Add salt and pepper to taste.

3. Meanwhile, cook penne until al dente. Drain.

4. In large bowl, toss penne with 5. In a large frying pan, toss pasta with butter. Add balsamic vinegar, and toss again.

5. Add tomato sauce and parmesan cheese and toss, and serve immediately.

was a little too watery with undrained tomatoes, so partially draining them would be better. I also used the canned tomatoes that come diced. Next time try omitting the butter.