SERVES 4
PREP TIME: 15 MINUTES
COOK TIME: 35 MINUTES
Ingredients:
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 onion, peeled and chopped fine
- 1 teaspoon salt
- 4 garlic cloves, peeled and minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 3/4 cups penne pasta
- 3 cups water
- 1/4 cup chopped bail
- Grated Parmesan cheese
Cooking Equipment
- Dutch oven
- Wooden spoon
- Ladle
- Serving bowls
What to do:
- In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking).
- Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.
- Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.
- Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top.
- Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.
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