PENNE ARRABIATA😋💖

Name: PENNE ARRABIATA😋💖
Total time: 3600 s
Yield: 4 people
Cuisine: Pakistani
Ingredients: 1/3 cup extra-virgin olive oil; 1 brown onion, finely chopped; 1 garlic clove, crushed; 2 small red chillies, chopped (see note); 800 g can diced tomatoes; 1/2 cup chicken stock (1Maggie chicken stock cubes); 1/2 cup small basil leaves; 400 g Barilla Penne Rigate (Penne pasta); 2 teaspoons caster sugar

Fatima Akram @cook_27851423

#joy
#Deliciousfood
Enjoy with Family...😍🤗👌

Fatima Akram @cook_27851423

#joy
#Deliciousfood
Enjoy with Family...😍🤗👌

Saved

Ingredients

1 hour

4 people

1/3 cupextra-virgin olive oil
1brown onion, finely chopped
1garlic clove, crushed
2small red chillies, chopped (see note)
800 gcan diced tomatoes
1/2 cupchicken stock (1Maggie chicken stock cubes)
1/2 cupsmall basil leaves
400 gBarilla Penne Rigate (Penne pasta)
2 teaspoonscaster sugar

Saved

Steps

1 hour

1

Heat oil in a large saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring often,for 6 to 7 minute or until onion is soft.
2

Add tomatoes, stock and 1/4 cup basil leaves.
3

Bring to a gentle boil. Reduce heat to medium low and simmer, uncovered, for 15 minute.
4

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender.
5

Drain pasta and return to pan.
6

Stir sugar into tomato sauce. Season with salt and pepper.
7

Spoon sauce over pasta. Toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
8

Sprinkle with remaining basil.
9

Spoon into serving bowls and serve.