Pasta in tomato sauce with basil

Penne pasta, shaped like an oblique tube, is one of the most famous and popular Italian pastas. According to numerous sources, she hails from Campania, a region in southern Italy that is also famous for growing tomatoes. Penne pasta is best served al dente ("to the tooth"), which means it should be firm and slightly springy when cooked.
To prepare the sauce, you can use not only canned tomatoes, but also fresh - of course, scalded and peeled. If you like spicy, expressive dishes, add finely chopped chili peppers and olives - black and green - to the tomatoes. You can sprinkle everything with grated parmesan cheese. Bon appetit!

Ingredients

• 300 g penne pasta
• Italian herbs to taste
• spices to taste
• 400 g tomatoes in their own juice
• 1 bulb
• a few fresh basil leaves
• 0.5 st. water
• 2 tbsp vegetable oil
• salt to taste

Directions

1. Prepare pasta according to package instructions. Onion cut into cubes and fry. Pour the canned tomatoes along with the juice into the pan.
2. Add herbs, spices and half a glass of water to the sauce. Mix everything and simmer for about 10 minutes.
3. Add the penne pasta to the sauce, mix everything and simmer for another 2 minutes.
4. Garnish the dish with fresh basil leaves. You can also use dried herbs. Bon appetit!