This flavour-packed pasta dish is quick and easy to throw together, making the ultimate weeknight family dinner. The timeless combination of tomato, olives and creamy fetta works brilliantly together to channel Italian vibes.
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Ingredients
2 teaspoon olive oil
1 onion, finely chopped
2 clove garlic, crushed
2 400g cans diced tomatoes
1/2 cup chopped basil, plus extra leaves to serve
375 gram penne
1/2 cup (40g) shaved parrnesan
Method
1. In a frying pan, heat oil on medium. Cook onion and garlic 3 minutes, stirring, until soft. Add tomato and basil and simmer 15 minutes.
2. Cook penne in a large saucepan of boiling, salted water according to packet directions. Drain.
3. Top penne with napoletana sauce. Scatter parmesan shavings and extra basil leaves over sauce to serve.
Store remaining basil for up to a week in the fridge in a plastic bag lined with paper towel. Wash only when ready to use, so the leaves stay green.
Note
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