Today I wanted to share with you a quick and easy recipe for penne pasta with tomato and basil sauce. As much as I love extravagant dishes, there are times when I crave simple flavours and comfort food.
This pasta dish is very tasty and is ready in under 20 minutes. You can even prepare the sauce the day before, or over the weekend, and store it in the fridge for a quick meal at the end of a busy day. Children love this sauce too. My niece compliments the “special sauce,” as she likes to call it, at least five to six times while happily slurping on her pasta. You can use any pasta you like but for me, it has to be penne as I love how the tubes scoop up the sauce in the middle and burst in your mouth as you crunch into the al dente pasta.
- 4 medium plum tomatoes
- 1 clove garlic, minced
- 1 medium onion, peeled and finely chopped
- 100g sweetcorn
- 160g to 200g penne pasta
- handful of fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon sugar
- dash of worcestershire sauce
- salt and pepper to taste
- Using a sharp knife, make crosses on the tomatoes and place in a large bowl that has been filled with boiling hot water. Ensure the tomatoes are fully immersed in the water. After five minutes remove and rinse under cold water. Then peel the skin. Cut up the tomatoes into chunks and whizz into a food processor until it has pureed. Set aside.
- In a large saucepan, boil the penne pasta in hot salted water for the time stated on the packet. You can prepare the sauce while the pasta is cooking.
- Place a large frying pan on medium heat and add the olive oil. When the olive oil has heated, add the onions and sautee for a couple of minutes until translucent. Add the garlic and continue to fry for another minute, until it has cooked.
- Add the pureed tomatoes into the frying pan and lower the heat. Let the mixture simmer for 5-10 minutes. At this stage, you may need to add some boiling hot water if you feel the sauce is too thick. Season the sauce with salt and pepper.
- Add a dash of worcestershire sauce, the sweetcorn and fresh basil to the sauce and fry for a couple of minutes. Then add the pasta and mix until it has combined with the sauce.
- Serve with freshly grated cheese – I usually give cheddar cheese when serving to children, and Parmesan, Pecorino Romano or Gran Padano cheese when serving adults. I also like to add some crushed chilli flakes for a spicy kick.
I am linking this recipe to the following events:
- I am currently hosting this month’s In My Veg Box event on behalf of Nayna Kanabar of Citrus Spice. April’s theme is Onion. If you have a vegetarian dish that contains this ingredient, please do get involved.
- Four Seasons Food Challenge, which is currently “Celebrating Vegetables”. The event is jointly hosted by Eat Your Veg and Delicieux.
- Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
- Tinned Tomatoes Pasta Please challenge, which is currently hosted by Slice Off Me.