Ingredients
Penne 250 grams
Tomatoes 5 medium
Olive oil 3 tablespoon
sGarlic chopped 10 cloves
Red chillies crushed 1 teaspoon
Onion sliced 2 medium
Tomato puree 1/2 cupSalt to taste
Oregano 1/2 teaspoon
Fresh parsley 1 tablespoon
Method
Boil penne in plenty of water with salt and a teaspoon of oil till al dante which means till just cooked. Drain and set aside to cool.
Blanch tomatoes, peel, remove seeds and roughly chop. Heat one and a half tablespoon of olive oil in a pan. Add garlic and sauté for half a minute.
Add red chilli flakes and continue to sauté. Add onions and sauté till onions turn soft and translucent. Add tomato concasse and mix.
Add tomato puree and mix. Add salt and oregano and mix well. Cook for two to three minutes till the mixture gets a sauce consistency.
Heat a little of the remaining olive oil in another pan, add some herbs add one portion of penne and toss. Add sauce as required and toss.
You should not use a spoon or spatula to mix since it may cause the penne to break. Serve hot garnished with parsley.
