Penne with Tomato Sauce
Ingredients
- Ingredients
- 500 grams tubular pasta
- salt
- 4 garlic cloves
- 1 onion
- 250 grams Tomatoes
- 2 red chili peppers
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- 50 milliliters Vegetable broth
- 1 generous pinch sugar
- 1 Tbsp lemon juice
- 4 large parsley
- vegetable oil (for cooking)
- 1 tsp chopped parsley
- 2 Tbsps grated Parmesan
Preparation steps
Cook the pasta according to the package directions in boiling salted water until al dente.
Peel and finely chop the garlic and onion. Rinse and thinly slice the tomatoes. Rinse the chilies, cut in half, remove the seeds, and finely chop.
Sauté the garlic and onion in the oil until translucent. Add the tomato paste and briefly cook. Add the sliced tomato and chili, and deglaze with the broth. Add the lemon juice and sugar, then season to taste with salt. Cover, and simmer for 5 minutes. If necessary, and a little water (1-2 tablespoons) into the sauce if too thick.
Fry the parsley leaves in the oil, until crisp. Remove and drain on a paper towel. Mix the chopped parsley into the sauce.
Drain the pasta and toss with the sauce until combined. Sprinkle with the grated parmesan, and garnish with the crispy parsley leaves.
