When our guest from Sydney visited us last week, they have made a special request that they can't tolerate spicy food. In this case, I had chosen penne arabiata to grace our dining table.
They totally love this dish and even ask for the recipe. You can also add chicken or seafood if you prefer. The star ingredient of this dish is the tomato. It lands a tangy yet slightly sweet flavor to this pasta.
250 g penne paste boiled until aldente
2 tablespoon olive oil
1 can (400g) peeled tomato chopped
3 cloves garlic chopped
1 tsp black pepper (optional)
2 medium onion chopped
1/2 cup tomato puree
1 tsp dried basil or fresh
salt to taste
Heat the oil, saute the garlic until fragrant. Add in onions, cook until translucent.
Mix in peeled tomato together with the juice, tomato puree, black pepper to taste and salt. Simmer for 15-20 minutes, add half of the basil.
Meantime, boil the pasta according to the package about 10 minutes in salted boiling water, drain well.
Now add the pasta to the simmering sauce, stir for a few minutes, add the remaining basil leaves.
Remove and serve on a individual platter.
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