Italian · Vegetarian
Red Sauce Pasta
Penne in a tangy, herby tomato sauce made from fresh tomatoes, not from a bottle.
Red sauce pasta made with fresh tomatoes tastes brighter than anything from a bottle. A pinch of sugar balances the acidity, and a splash of pasta water helps the sauce cling.
Method
- Boil penne in salted water with a few drops of oil until al dente. Drain, reserving a cup of pasta water.
- Score the tomatoes, blanch in boiling water for 1 to 2 minutes, peel and blend to a puree.
- Heat olive oil; sauté garlic, onion and capsicum for 2 minutes.
- Add tomato puree, sugar, ketchup, salt, pepper and half the oregano. Simmer for 10 minutes until thick.
- Add pasta and a splash of pasta water; toss for a minute.
- Finish with chilli flakes, remaining oregano and cheese.
Chef's tips
- A teaspoon of sugar balances the acidity of tomatoes.
- Pasta water helps the sauce cling to the penne.
Want to master this hands-on? Join our Italian Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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