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🍝 Penne with Creamy Tomato Vegetable Sauce

542 kcal · 30 min · 4 servings

Ingredients

• 400 g penne
• 800 g ripe tomatoes
• 1 large white onion (finely chopped)
• 2 garlic cloves (peeled)
• 100 ml water
• olive oil (cold pressed)
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 pinch cinnamon
• 1 tsp sugar
• 1 tsp dried oregano
• 1 small broccoli
• 250 g mushrooms
• butter

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Pour boiling water over the tomatoes briefly to loosen the skin.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes in half.
5. 5. Remove the hard core from the tomato halves.
6. 6. Cut the tomato flesh into small cubes.
7. 7. Heat three tablespoons of olive oil in a large pan.
8. 8. Add the onions to the hot oil.
9. 9. Sauté the onions until they are translucent and soft.
10. 10. Add the tomato cubes and garlic to the pan.
11. 11. Fry the mixture briefly over medium heat.
12. 12. Pour some water into the pan.
13. 13. Cover the pan with a lid.
14. 14. Let the sauce simmer on low heat for about ten minutes.
15. 15. Stir the sauce occasionally while cooking.
16. 16. Check if the tomatoes are very soft and can be easily mashed with a fork.
17. 17. Season the sauce with salt, pepper, sugar, cinnamon, grated nutmeg, and oregano.
18. 18. Taste the sauce and adjust the seasoning to your liking.
19. 19. Wash the broccoli thoroughly.
20. 20. Cut the broccoli into small florets.
21. 21. Bring water to a boil and add salt.
22. 22. Boil the broccoli florets for four minutes in the boiling salted water (this is called blanching).
23. 23. Let the cooked vegetables drain well.
24. 24. Clean the mushrooms.
25. 25. Cut the mushrooms into quarters.
26. 26. Heat two tablespoons of oil in a separate pan.
27. 27. Fry the mushrooms over high heat for about one minute.
28. 28. Stir the mushrooms constantly while frying.
29. 29. Remove the pan with the mushrooms from the heat.
30. 30. Bring plenty of water to a boil and add salt.
31. 31. Cook the penne pasta in the salted water until firm to the bite (al dente).
32. 32. Drain the pasta water.
33. 33. Reserve one cup of the pasta cooking water.
34. 34. Mix the drained pasta with the tomato sauce.
35. 35. Add two level teaspoons of butter to the pasta.
36. 36. Stir the cooked broccoli florets into the pasta sauce.
37. 37. Add the fried mushrooms to the pan.
38. 38. Pour two tablespoons of the reserved pasta cooking water into the pan.
39. 39. Mix all ingredients well together.
40. 40. Serve the dish immediately while warm.
41. 41. Garnish the dish with freshly grated Parmigiano Reggiano if desired.

Nutrition per serving

• kcal: 542
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 83 g