Name: Penne Napoletana
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 3 cloves garlic; 3 Tbsp olive oil; 2 x 400g cans cherry tomatoes in natural juice; 1 tsp caster sugar; ½ bunch basil, leaves picked, chopped; Sea-salt flakes and freshly ground black pepper, to season; 500g penne rigati

Penne Napoletana

The secret here is the penne rigati - it has delicate ridges the sauce can easily cling to.

Serves 6

Prep

Cook

15M

Total

20M

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Ingredients

3 cloves garlic

3 Tbsp olive oil

2 x 400g cans cherry tomatoes in natural juice

1 tsp caster sugar

½ bunch basil, leaves picked, chopped

Sea-salt flakes and freshly ground black pepper, to season

500g penne rigati

Method

Smash garlic cloves with heel of hand. Remove skin.

Heat oil in a large saucepan over a medium heat. Add garlic and cook for 2 minutes or until lightly golden. Add tomatoes, bring to the boil, then reduce to a simmer. Cook, uncovered, for 5 minutes. Stir in sugar and basil and cook for a further 1 minute. Season and remove any large pieces of garlic.

Meanwhile, cook pasta in a large saucepan of boiling salted water, following pack instructions or until al dente.

Drain pasta, add to tomato sauce and toss to coat. Serve

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Ingredients

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