Tomato Basil Penne Pasta2013-01-18
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 35m
Pasta is one of those foods that’s enjoyed by almost everyone. This is a really simple recipe that I use at least once a week and as much as making a full meal of it, I often use it as a filler, when someone drops in unexpectedly, in my little one’s lunch box or just when the other stuff on the table doesn’t look terribly exciting. You can keep it as simple as you want, keep out the cheese if you want it to stay fat free, or jazz it up with some bacon or sausages. I’m guilty of both
- 1 ½ cup penne pasta
- 3 large tomatoes
- 1 large onion, chopped fine
- 2 cloves garlic, crushed
- 2 tablespoons oil
- 1 teaspoon olive oil
- 1 small chilly chopped fine (optional)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon minced fresh basil
- Salt to taste
- ½ teaspoon sugar
Bring a large bowl of water to a boil and add the pasta and a teaspoon of salt. Cook only till al dente – that is, done, but firm and not soft. Then remove immediately from hot water, run under cold water till cool in a colander, and set aside, mixing in a few drops of oil so the pasta doesn't stick together.
Meanwhile grate the tomatoes and set aside.
Gently sauté the onions in the oil.
Add the crushed garlic. Crushed garlic always releases the best flavors (as opposed to chopped garlic). The frying will soon prove that to you.
Add the chili if you plan to. I like my food with a little spice.
When the onion and garlic is golden brown add the tomato puree, cover and cook till there’s no hint of rawness. Add the salt and sugar. Could take 15 to 20 minutes. Add water if you feel its drying up too much and might burn.
Add the cooked penne, stirring gently for a couple of minutes. Add the Parmesan cheese, stir again and then remove from heat.
Empty into your serving dish, season with basil, enjoy!
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