Penne with tomato and basil

1kg ripe red tomatoes

1 bunch fresh basil

6 tbsp extra virgin olive oil

2 garlic cloves, crushed

1 tsp sea salt

1 tsp ehite or brown sugar

400g penne or short tube pasta

4 tbsp fresh ricotta

freshly ground black pepper

Cut out and discard cores of tomatoes and cut a small cross at the base. Dunk in a pot of boiling water for 20 seconds, peel skin off. Cut tomatoes in half and squeeze out seeds and juice. Roughly chop flesh.

Wash basil and shake dry. Pick off all leaves and discard the stems. Gently heat the oilve oil, tomatoes, sea salt, sugar and half the basil leaves, and cook gently until soft, for 15 to 20 minutes.

Cook pasta in simmering, salted water until tender, but still firm to the bite. Drain well, and divide between four warmend pasta plates. Add the remaining basil leaves to the tomato sauce, toss them through quickly and spoon the sauce on top of the pasta. Top with a dollop of ricotta and plenty of freshly ground black pepper.

Serves 4

Posted in: All Recipes

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