Penne with Tomato Sauce

Ingredients

• 500 g penne pasta
• Salt
• 4 Garlic cloves
• 1 onion
• 250 g tomatoes
• 2 red chili peppers
• 4 tbsp olive oil
• 1 tsp tomato paste
• 50 ml Vegetable broth
• 1 pinch sugar
• 1 tbsp Lemon Juice
• 4 large parsley sprigs
• oil (for frying)
• 1 tsp chopped parsley
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente.

2. 2.

   Meanwhile, peel and finely chop the garlic and onion. Wash the tomatoes and cut them into thin strips. Wash the chilies, halve them, remove half the seeds, and finely chop them.

3. 3.

   Sauté the garlic and onion pieces in hot oil until translucent. Add the tomato paste and sauté briefly, then stir in the tomato strips and chili bits, pour in the broth, and season with salt, sugar, and lemon juice. Simmer covered gently for about 5 minutes; add a little water (1-2 tbsp) if needed to keep the sauce from thickening too much.

4. 4.

   Fry the parsley leaves in hot oil for a few seconds until crisp. Remove and drain on paper towels. Mix the chopped parsley into the pasta sauce.

5. 5.

   Drain the pasta and toss it with the sauce. Sprinkle grated Parmesan over the top and garnish with fried parsley leaves if desired.

6. 6.

   Serve immediately.