THE BELLY KITCHEN · Dinner
Slow Tomato & Basil Penne
A good tomato sauce needs very little fuss. Give it a little time, then let the pasta do the rest.
Let’s get cooking ↓Original preview recipe · Not yet kitchen-tested
THE SHOPPING LIST
Ingredients
For 4 people
- 500g BELLY Penne
- 2 tbsp olive oil
- 3 cloves garlic, finely sliced
- 2 × 400g tins chopped tomatoes
- A handful of fresh basil
- 40g vegetarian Italian-style hard cheese
- Salt and black pepper
APRON ON. WATER BOILING.
Let’s make it.
- 1
Warm the olive oil in a wide pan over medium-low heat. Add the garlic and cook gently for a minute without browning.
- 2
Add the tomatoes and a pinch of salt. Simmer uncovered for 25 minutes, stirring occasionally.
- 3
Meanwhile, cook the penne according to its pack instructions. Reserve a mug of cooking water, then drain.
- 4
Tear the basil into the sauce. Add the pasta and toss, loosening with cooking water if needed. Serve with grated cheese and black pepper.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
