Ingredients:
Penne pasta, dry 1 to 2 cups
Olive oil 3 to 4 tablespoons
Basil, fresh 1 tablespoon, chopped finely
Garlic 1
tablespoon, minced
Tomatoes, canned or fresh Half the amount of pasta
Crushed red chillies 1 teaspoon
Salt Season
to taste
Pepper, black Season to taste
Parmesan or Romano 1 to 2 tablespoons
To Prepare:
Get started on boiling the pasta water. There should be 10 parts water to 1 part pasta. Don’t forget to salt the water, enough that it tastes like saltwater. Put in the penne when the water is boiling and remove when the pasta is al dente or still has a little bite (not mushy and overcooked). Set aside pasta and let it cool.
For fresh tomatoes, wash and core them then dice into about half a centimetre sizes; remove the seeds. For canned tomatoes, just chop them up into about half a centimetre pieces. If you’d like, you can blanch the fresh tomatoes in boiling water (no salt), enough to easily peel them so that you can remove the skin and deseed.
Peel the garlic, wash, and mince. Cut the basil into long, thin strips.
In a saucepan, heat up the olive oil on medium heat. Add the garlic and chillies and sauté. Don’t let the garlic brown. Add the tomato and continue to sauté. Add the penne pasta and sauté until it is nicely coated with sauce. Serve on a plate and top with grated parmesan cheese or Romano cheese. Pick out a few basil leaves and place them on top for garnish.
You can use a wide variety of pasta like spaghetti, fettuccine, and linguine and match them with a variety of flavors. Add capers, anchovies, olives, parsley, and parmesan to this recipe, substitute spaghetti for the penne, and you’ll get a yummy Pasta Puttanesca. Or use a simple pesto sauce with the penne and you can have Pesto Penne, great with some crisp white wine.
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