PENNE ARRABIATA

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 Arrabiata 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.  Penne Arrabiata  lands a tangy yet slightly sweet flavor to this pasta.


PENNE ARRABIATA
Serves  2-3

250 g penne pasta boiled until aldente
2  tablespoon  olive oil
1 can (400 g)  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

DIRECTION

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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