Summary

Ingredients

• 250 g penne
• 4 tomato (s), ripe
• 2 tablespoon tomato paste
• 125 ml tomato (s), passed
• 2 chilli pepper (s), dried, optional
• 2 cloves garlic
• 2 tablespoon olive oil
• 1 mozzarella, (approx. 25 g)
• 2 pinches salt and pepper
• 2 pinches sugar
• 1 bunch basil
• Parmesan, well matured

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Instructions

1. Cook the penne according to the instructions on the packet. Peel, chop or press the garlic. Core and chop tomatoes. Optionally, chop the chilli peppers as desired.
2. Put olive oil in a cold pan, add garlic and possibly chilli. Only then put the pan on medium temperature and let it heat slowly until the garlic is seared slightly translucent - important: do not burn or let it brown.
3. Add tomatoes. Season with a pinch of salt and pepper to allow the cells to open and the water to escape. Let it stew to a creamy mass.
4. Now add the tomatoes, the tomato paste and another pinch of salt, pepper and sugar. Alternatively, a teaspoon of wine jelly with chilli or grape jelly can be used as a sweetener. Boil down a little and let it reduce.
5. Turn off the pan and add the chopped mozzarella and let dissolve while stirring constantly. The result is a nice sauce which, depending on your taste, stir in soft or al dente cooked penne.
6. Finally stir in the finely chopped basil to taste and serve on plates.
7. Garnish with freshly grated, well-ripened Parmesan.