🍽️ Penne with Tomato Sauce

Name: Penne with Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g tube pasta; salt; 4 garlic cloves; 1 onion; 250 g tomatoes; 2 red chili peppers; 4 tbsp olive oil; 1 tsp tomato paste; 50 ml vegetable broth; 1 pinch sugar; 1 tbsp lemon juice; 4 large parsley; oil (for frying); 1 tsp chopped parsley; 2 tbsp grated parmesan

485 kcal · 30 min · 4 servings

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Ingredients

500 g tube pasta
salt
4 garlic cloves
1 onion
250 g tomatoes
2 red chili peppers
4 tbsp olive oil
1 tsp tomato paste
50 ml vegetable broth
1 pinch sugar
1 tbsp lemon juice
4 large parsley
oil (for frying)
1 tsp chopped parsley
2 tbsp grated parmesan

Instructions

1. Boil plenty of water in a large pot and add plenty of salt.
2. Add the penne pasta to the boiling water.
3. Cook the pasta according to the package instructions until al dente (still firm to the bite).
4. Peel the garlic cloves and the onion.
5. Finely chop the garlic and the onion.
6. Wash the tomatoes under running water.
7. Cut the tomatoes into narrow wedges.
8. Wash the chili peppers under running water.
9. Halve the chili peppers lengthwise.
10. Remove the seeds from half of the chili peppers.
11. Finely chop the chili peppers.
12. Heat oil in a large frying pan.
13. Add the chopped onion and garlic to the hot pan.
14. Sauté the vegetables until they are translucent and soft.
15. Stir the tomato paste into the pan.
16. Fry the tomato paste briefly.
17. Add the tomato wedges to the pan.
18. Add the chopped chili pieces to the pan.
19. Mix everything well.
20. Pour the vegetable broth into the pan.
21. Season the sauce with salt.
22. Season the sauce with sugar.
23. Season the sauce with lemon juice.
24. Cover the pan with a lid.
25. Let the sauce simmer gently for about 5 minutes.
26. Check if the sauce is reducing too much.
27. Add 1-2 tablespoons of water if necessary.
28. Heat plenty of oil in a small frying pan.
29. Add the parsley leaves to the hot oil.
30. Fry the parsley for a few seconds.
31. Remove the parsley from the oil as soon as it is crispy.
32. Drain the parsley on kitchen paper.
33. Chop the remaining fresh parsley.
34. Stir the chopped parsley into the tomato sauce.
35. Drain the pasta in a colander.
36. Add the pasta to the pan with the sauce.
37. Mix the pasta well with the sauce.
38. Grate Parmesan over the pasta.
39. Garnish the pasta with the fried parsley leaves as desired.

Nutrition per serving

kcal: 485
Protein: 15 g · Fett/Fat: 18 g · Carbs: 63 g