Penne Pasta: A comforting bowl of pasta with a fresh, herb-flavored sauce
Ingredients **
Fresh Base (The Main Parts) | Dry Pantry (The Flavors) |
Penne Pasta: 2 cups (boiled until soft) | Garlic: 4-5 cloves (chopped small) |
Tomatoes: 3 large (pureed or finely chopped) | Dried Oregano: 1 teaspoon |
Onion: 1 small (finely chopped) | Chilli Flakes: 1/2 teaspoon |
Capsicum: 1 medium (chopped) | Black Pepper: 1/2 teaspoon |
Olive Oil or Butter: 2 tablespoons | Salt: To taste |
Step 1: The Pop (The Garlic & Herb Kick)
In Italian-style cooking, we use herbs and garlic to scent the oil.
- Heat 2 tablespoons of oil or butter in a pan on medium heat.
- Add the chopped garlic and half of your Chilli Flakes.
- What to look for: The garlic should smell great and turn a very light gold. Do not let it turn brown like Indian tadka—keep it light!
Step 2: The Base (The Tomato Sauce)
This step makes the thick, red sauce that coats the pasta.
- Add the chopped onions and cook for 2 minutes until they look clear.
- Add the pureed tomatoes and a little salt.
- Cook the tomatoes for about 5-7 minutes.
- What to look for: The sauce will get thicker and darker red. Now, add the capsicum and cook for just 1 minute so it stays crunchy.
Step 3: The Dust (The Herbs & Pasta)
This is the final step to bring the “Global” flavor together.
- Add the Oregano, Black Pepper, and the rest of the Chilli Flakes.
- Add your boiled Penne Pasta to the sauce.
- The Mix: Toss the pasta gently so every tube is covered in the red tomato sauce.
- If the sauce is too thick, add 2 tablespoons of the water you used to boil the pasta.
The Finish: Stir for 1 minute on low heat. Turn off the stove. (You can sprinkle some cheese on top now if you like!)
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.