Penne with marinara sauce

  • Preparation Time15 mins
  • Cooking Time22 mins
  • Serves4
  • DifficultyEasy

For the penne

450g penne
Salt
1 recipe Quick marinara sauce, recipe follows
Freshly grated Parmesan or Pecorino Romano
Basil leaves, for garnish (optional)

For the quick marinara sauce

2 tbsp extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, chopped
795g whole, peeled, tinned tomatoes, chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 tsp salt
Freshly ground black pepper
1) Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy.

2) Set a colander in the sink and drain the penne.

3) Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine.

4)Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.

Copyright 2003 Television Food Network, G.P. All rights reserved

Quick marinara sauce:

1) Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes.

2) Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes.

3) Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.

4) Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavour.

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