Penne all'arrabbiata – smarter

Ingredients

• 300 g Tomatoes (4 medium tomatoes)
• 2 small onions
• 2 cloves garlic
• 1 red chili pepper
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 175 g whole wheat penne
• Salt
• 2 sprigs parsley

Instructions

1. 1.

   Cut the stem ends off the tomatoes in a wedge shape.

2. 2.

   Briefly place the tomatoes in boiling water, remove them, let them cool in ice water and peel them. Quarter, deseed and dice them.

3. 3.

   Peel and finely chop the onions and garlic. Halve the chili pepper lengthwise, remove the seeds, wash and chop it.

4. 4.

   Heat the oil in a pan. Sauté the onions, garlic and chili pepper at medium heat for 2-3 minutes.

5. 5.

   Add the tomatoes and cook for 15 minutes over medium heat, stirring frequently. Add the tomato paste and stir.

6. 6.

   Meanwhile, cook the penne according to package instructions in plenty of salted water. Drain in a sieve, reserving some of the pasta water.

7. 7.

   Wash, dry the parsley sprigs, pluck the leaves and chop them. Add the penne to the tomatoes and mix well. If the sauce is too thick, thin it with some pasta water.