Charishma's Penne Arabiatta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a pot.
  • Saute onion and garlic in the oil till the onion is transparent and the raw smell of garlic is gone.
  • Add tomatoes, parsley and spices. Cook on low heat for a few minutes, stirring occasionally. Add a teaspoon of salt.
  • Cook pasta in water that should contain a good dash of salt (3 pinches). Cook, stirring often, until cooked al dente i.e. until the pasta has got just a slight bite to it.
  • Chef's tip: The pasta is ready when it's no longer hard in the middle.
  • Caution: If you don't use enough water, the starch from the pasta leaches out into the water and starts turning to glue - this results in the pasta getting stuck together.
  • Drain the pasta, shower with cold water, and place it back in the pot.
  • Add the onion-tomato-garlic-spice mixture to the drained pasta.
  • Now mix in the Tomato ketchup (Heinz brand is the best) to taste. Toss pasta in the ketchup to coat it well.
  • Transfer to a serving bowl.
  • Top with freshly grated cheese.
  • Serve hot with Marinara sauce.
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