- 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
- 1In a frying pan, heat oil on medium. Cook onion and garlic 3 minutes, stirring, until soft. Add tomato and basil and simmer 15 minutes.
- 2Cook penne in a large saucepan of boiling, salted water according to packet directions. Drain.
- 3Top 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.
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