Whole Grain Penne with Tomato and Olive Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil
- 400 g penne (whole rain)
- 1 ½ onion (s)
- 2 cloves garlic
- 2 cans tomato (s), peeled
- 1 jar olives
- 1 small chilli pepper (s) or cayenne pepper
- 2 tablespoon crème fraîche
- some salt and pepper
- some basil
- some oregano
- some thyme
- some parmesan, grated
- some herb butter
Print Recipe
Pin Recipe Instructions
- Put the penne in plenty of boiling salted water and cook for 7-9 minutes.
- Meanwhile, heat olive oil in a saucepan. Sweat the chopped onion in it. After a few minutes, add the finely chopped garlic. Deglaze with the canned tomatoes and puree. Stir in the chilli pepper or cayenne pepper and olives. Season with salt and pepper. Bring everything to the boil, then add the basil, oregano and thyme.
- Pour the crème fraîche in a cup and mix with some of the hot sauce to warm it up. Then stir slowly into the sauce.
- Drain the penne through a sieve and melt the herb butter on it.
- Serve the pasta with the sauce and sprinkled with parmesan.
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