HOW TO COOK Penne with tomato and basil sauce

• 0:05 Prep
 
• 0:20 Cook
 
• 4 Servings 
 
• Capable cooks
• 
  
• Sometimes the simplest things are the best as is the case with this super easy, but still tasty, pasta dish.

INGREDIENTS

• 500g Barilla Penne Rigate
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 800g can chopped Italian Roma tomatoes
• 1 teaspoon caster sugar
• 3/4 cup fresh basil leaves

METHOD

• Step 1
  Cook pasta in a saucepan of boiling salted water, following packet directions, until tender (approx 12 min). Drain. Return to saucepan.
• Step 2
  Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes.
• Step 3
  Shred 1/2 cup of basil leaves. Stir into sauce. Add sauce to pasta. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Top with remaining basil leaves and freshly ground black pepper. Serve immediately.