Simple penne in a fresh tomato sauce with garlic, basil, and parmesan.
18 gParmesan cheese
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180 gTomatoes
2 clovesGarlic
8 gBasil
1 tbspCooking oil
90 gPenne
To tasteSalt
To tasteBlack Pepper
Bring a pot of salted water to a boil, cook the penne until al dente, reserve a small splash of pasta water, then drain.
Heat the olive oil in a skillet over medium heat, cook the garlic for 30 seconds, add the tomatoes and a pinch of salt, then simmer until the tomatoes break down into a light sauce.
Add the drained penne to the sauce with a splash of pasta water, toss for 1 to 2 minutes with most of the basil and half of the parmesan, then season with black pepper.
Serve immediately and finish with the remaining parmesan and basil.