Pasta with simple tomato sauce

0:08 Prep

 

0:15 Cook

 

4 Servings 

 

Capable cooks

This recipe is vegan friendly.

INGREDIENTS

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 x 800g can Italian diced tomatoes
• 1 tablespoon tomato paste
• 1/3 cup chopped fresh continental parsley
• 1/2 teaspoon caster sugar
• Salt & freshly ground black pepper
• 400g Barilla Penne Rigate

• METHOD

  • Step 1
    Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
  • Step 3
    Stir in the parsley and sugar. Taste and season with salt and pepper.
  • Step 4
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 5
    Add the sauce to the pasta and toss to combine. Serve immediately.

  • NUTRITION

    • 1894 kj
      ENERGY
     
    • 7g
      FAT TOTAL
     
    • 1g
      SATURATED FAT
     
    • 7g
      FIBRE
     
    • 14g
      PROTEIN
    • 56.96mg
      SODIUM
     
    • 8g
      CARBS (SUGAR)
     
    • 80g
      CARBS (TOTAL)

    All nutrition values are per serve

  • NOTES

    microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly. Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through. ((( Variations ))) Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1. Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.
• 
  

Penne Pasta with fresh tomato, Zuccini and Basil Sauce

Italian cuisine is loved by all in our house and  I make ( or try!!!) Italian pasta with different sauces at home often. Last week, we were loaded with lots of fresh homegrown tomatoes, zucchinis, fresh basil given by our kind neighbour. So, I decided to make a tasty,creamy pasta sauce with these fresh homegrowns. The pasta was delicious with the side of  toasted fresh Jalapeno Olive Oil Bread.  Fresh basil leaves garnishing enhances the taste of the pasta dish definitely.

We could not resist extra servings to our plate and finally the kadai was empty..An excellent Italian dinner at home.!!!(Of course with very less cost).

Ingredients

Penne Pasta - 3 Cups

Fresh Tomatoes -  3 Big ones or 4 or 5 Medium Ones

Fresh Zucchini - 1 Medium

Fresh Basil Leaves Shredded - 1 cup

Garlic Pods - 3

Olive Oil - 3 tbsp

Black Pepper Powder - 2 tsp

Italian Seasoning Powder - 1 teaspoon

Oregano Seasoning Powder - 1\2 teaspoon

Salt - To Taste

Kraft Shredded Cheese ( Italian ) -  2 tbsp

Parmesan Cheese - To Taste

Method

• Cook the Penne Pasta in a big vessel with little Olive Oil and some salt. Mean time, cut the tomato, zucchini and basil leaves and keep them ready. Cut the Garlic Pods into small pieces and keep it ready.
• Keep all the ingredients that are required for making this pasta closer before starting the process.
• Drain the pasta after its cooked and keep it ready.
• In the kadai, add 2 tbsp of Olive Oil first. When its heated up, add the shredded garlic pieces into it. Fry them for a minute and then add tomatoes to it.
• After few minutes, add the zucchini pieces to it and add little bit of salt and close the kadai with the lid. Let them cook on a medium flame for few minutes.
• Then, add black pepper powder and the seasoning powders to the kadai and mix them well.
• Add half a cup of fresh basil leaves ( shredded ) into the kadai and mix it well.
• Add the cooked Penne Pasta into the mixture now. Add required amount of salt to the kadai and mix them well.
• Add 1 tbsp of Olive Oil now and let everything cook on a medium flame for a minute or more.
• Switch off the flame. Now add the Italian shredded cheese into the pasta and stir it. You can add more black pepper to the pasta if you want it to be more spicy.
• Now garnish the Penne Pasta with some shredded fresh basil leaves and serve the pasta into a pasta plate.
• Add a dash of Parmesan Cheese on top of the pasta and serve with a side of some toasted speciality bread.

Variations

I used the Kraft Shredded Cheese Italian Variety for making this pasta. You can use any other good cheese variety of your choice.

You can adjust the spice level with the black pepper powder to your taste.

You can add more Italian cheese if you like a rich creamy pasta.

Tips

Add the cheese after you switch off the flame and just before serving the pasta. Melted Cheese makes the pasta dish creamy just before serving.

Don't forget to garnish the pasta with fresh basil leaves at the end.

Don't over cook the zucchini pieces and also the penne pasta.