Penne with Vegetable Sauce

Ingredients

• 400 g penne
• 800 g ripe tomatoes
• 1 large white onion (finely chopped)
• 2 garlic cloves (peeled)
• 100 ml water
• olive oil (cold pressed)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 pinch cinnamon
• 1 tsp sugar
• 1 tsp Dried oregano
• 1 small broccoli head
• 250 g Mushrooms
• butter

Instructions

1. 1.

   Wash tomatoes, blanch in boiling water, peel, halve, core and cut into small pieces. Heat 3 tbsp olive oil and sauté onion until translucent. Add tomato pieces and garlic, cook over medium heat while stirring. Add water, cover, simmer on low for about 10 minutes until tomato flesh is soft enough to mash with a fork. Stir frequently. Season with salt, pepper, sugar, cinnamon, nutmeg and oregano and taste.

2. 2.

   Wash broccoli and cut into florets. Blanch in boiling salted water for 4 minutes. Drain well.

3. 3.

   Clean mushrooms and quarter them. Heat 2 tbsp oil in a pan and fry vigorously for about 1 minute while stirring. Remove pan from heat.

4. 4.

   Cook penne in plenty of salted water until al dente. Drain (reserve 1 cup of cooking water). Mix with tomato sauce and 2 full tsp butter. Stir in broccoli florets, mushrooms, and 2 tbsp reserved cooking water and serve immediately. Top with freshly grated Parmigiano Reggiano if desired.