Summary

Ingredients

• 200 g cherry tomato (s)
• 300 g minced meat, mixed
• 300 g penne
• 70 g tomato paste
• some olive oil
• 0.5 ½ onion (s)
• some thyme
• some oregano
• some rosemary
• a bit salt
• some cayenne pepper
• some basil
• possibly garlic clove (s)

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Instructions

1. Bring a pot of salted water to a boil. Add the penne and cook until al dente (about 9–11 minutes, following package instructions). Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil and the minced meat. Cook for 5–7 minutes, breaking the meat apart frequently, until browned. Transfer to a bowl.
3. Cut the half onion into small pieces and halve the cherry tomatoes.
4. In the same skillet, add a drizzle of olive oil and heat over medium. Add the onion pieces and cook for 2–3 minutes, stirring occasionally, until softened and golden.
5. Add the halved cherry tomatoes and cook for 1–2 minutes, stirring gently.
6. If using garlic cloves, mince them and add to the skillet. Cook for 30 seconds, stirring, until fragrant.
7. Return the cooked penne and browned meat to the skillet. Stir everything together until combined.
8. Add the tomato paste and stir well.
9. Season with thyme, oregano, rosemary, basil, salt, and cayenne pepper to taste. Stir well.
10. Cook for 2–3 minutes, stirring occasionally, until heated through and flavors are melded.