🍝 Pasta al Pomodoro
Ingredients
250 g penne pasta
3 ripe tomatoes, chopped
3 garlic cloves, finely chopped
3 tbsp extra-virgin olive oil
Salt, to taste
¼ tsp freshly ground black pepper
½ tsp crushed Calabrian red pepper
¼ tsp sugar (optional)
½ tsp dried oregano
Handful of basil leaves (or ½ tsp dried)
¼ cup pasta cooking water
Parmigiano Reggiano, for serving
Method
Cook penne in well-salted boiling water until al dente; reserve pasta water and drain.
Sauté garlic in olive oil on low heat until fragrant. Add tomatoes and cook until soft.
Season with salt, black pepper, sugar, crushed Calabrian red pepper, and pasta water.
Add oregano and basil, then toss in pasta with a drizzle of olive oil.
Serve hot with grated Parmigiano Reggiano.