Recipe by Charlotte J
This is the second recipe from 30 Minute Meals Episode: Dinner and a Song. Okay, the first two reviewers have said this is a bit thin. So I'd suggest draining the crushed tomatoes also. But retain the juice incase it is needed later during cooking. Or you could add 1 or 2 tablespoons of tomato paste.
Top Review by justcallmetoni
This was a lovely light and bright sauce. I served mine with polenta and grilled zucchini for a tasty meatless meal. Like Mrs. B, I found the sauce a bit thin and would suggest reversing the amounts of crushed and diced toatoes. Instead of pasta, I served mine on polenta and grilled zucchini. Thanks! Update: I added another can of diced tomatoes and that seemed to give me the chunkiness desired (see photo). The flavors on this are fresh and delicious so it's well worth tinkering to get your preferred consistency.
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes (The first two reviewers have said this is a bit thin. So I'd suggest draining the crushed tomatoes a)
- 1 (14 ounce) can diced tomatoes, drained
- salt and pepper
- 20 fresh basil leaves, torn
- 10 ounces penne rigate, cooked
Directions See How It's Made
- Put large pot of water on to boil for penne.
- Salt boiling water and cook penne to al dente.
- Heat a medium pot on stove top over medium low to medium heat.
- Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
- Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
- After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
- Season with salt and pepper.
- Stir in basil and wilt it into the sauce.
- Remove sauce from heat.
- When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.