Penne with fresh tomatoes and basil

Ingredients for 4 servings:

• 500 g Penne Rigate
• 500 g cocktail tomatoes
• 1 ½ m.-sized onion(s)
• 2 Pepper
• 2 cloves garlic
• 1 handful of basil, fresh
• 75 g Parmesan
• Salt
• pepper
• 1 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Penne al pomodoro fresco e basilico

Cook the pasta in salted water according to the package instructions. Finely dice the onions and fry in a wok or large frying pan with olive oil until lightly translucent. Meanwhile, halve the cherry tomatoes, add them to the onions and continue frying. Add about two ladles of pasta water to the 500g of cherry tomatoes in the wok and bring to a boil to create a sauce that is not too thick. Chop the garlic and mix it with the sauce along with the finely chopped chili peppers. Season with salt and pepper. Tear the fresh basil and add the leaves to the sauce. Drain the pasta and toss it with the sauce in the wok. Plate up and serve with grated Parmigiano Reggiano.