Tomato & Basil Penne
Penne catches a sauce of fresh and canned tomatoes, with basil and a quick mozzarella finish. Independent, untested Recipe Reel demo; the external video is by ThinkOFood.
About 35 minutes (demo estimate)
4 servings (demo estimate)
Original video by ThinkOFood
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
500 g dried penne
600 ml crushed canned tomatoes
300 g fresh tomatoes, diced
3 garlic cloves, thinly sliced
3 tbsp olive oil
1 tsp dried oregano
A small handful of fresh basil, torn
300 g fresh mozzarella, sliced
Salt and black pepper, to taste
Let’s make it
Warm the olive oil in a saucepan over medium heat. Add the garlic and stir briefly, stopping before it browns.
Add the fresh tomatoes and cook until they soften. Stir in the canned tomatoes and oregano, then simmer gently for about 20 minutes; loosen with a little water if needed.
While the sauce cooks, boil the penne in salted water, taking it out just before the packet’s al dente time. Save a cup of cooking water before draining.
Combine the pasta and sauce over low heat. Add a splash of the reserved water if the coating looks dry, then stir in most of the basil and season to taste.
Transfer to an oven-safe dish and distribute the mozzarella on top. Place under a preheated grill for 3–5 minutes, watching closely, until the cheese melts. Finish with the remaining basil.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
Watch the idea. Cook the recipe. Come back for seconds.
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