When I was recently in Honduras my friend Cathy made this incredible penne pasta. It is a cross between Penne Arabiata and Spaghetti Al Olio which are my two favourites. It’s got lots of oil and garlic and some tomato and spicy chilies along with the fresh taste of basil and parsley. Toss and add a generous amount of fresh grated Parmegianno Reggiano and it is perfect!
You will need:
- 1 box of penne noodles
- 3-4 cloves garlic
- 1 white onion
- 1/4 cup olive oil
- 1 small can of crushed tomatoes
- 3-4 green onions
- 1/2 tsp hot chili flakes
- 2 tbsp fresh chopped basil
- 2 tbsp fresh chopped parsley (flat Italian not that tasteless curly kind!)
- 1 tbsp dry Italian seasoning
- 1 tsp dry oregano
- 1 tbsp balsamic vinegar (optional)
- salt and pepper to taste
Step 1: in a food processor add onions, parsley and basil. Mince until fine.
Step 2: in a large pan saute with olive oil and chili flakes and the onion mixture. Cook 3-4 minutes until just starting to brown.
Step 3: in the food processor add the tomatoes, another tbsp more of basil, parsley and garlic. Puree.
Step 4: add to the pan with the onion mixture and cook a few minutes more.
Step 5: boil the water and cook penne according to directions on box so that pasta is al dente (which means to the tooth and means it still has a bit of bite to it) Drain and put pasta directly in sauce.
Step 6: toss and cook for 1-2 minutes more.
serve with fresh Parmesan. Eat right away.