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10 minutes
12 minutes
22 minutes
- 375g penne rigate
- 18.20 gm olive oil
- 1 medium red onion, chopped
- 2 garlic cloves, crushed
- 1kg ripe tomatoes, chopped
- 5.00 gm caster sugar
- 2 tsp white balsamic vinegar
- 82.50 ml chopped fresh oregano leaves
- 82.50 ml chopped fresh basil leaves
- Boil pasta in a large pot of salted water according to package instructions until al dente. Drain.
- Heat oil in a large deep frying pan and sauté onion and garlic until softened. Add tomato, sugar, and vinegar, then simmer until slightly thickened. Stir in oregano and basil before serving.
- Combine the pasta with the flavorful tomato mixture, season generously with salt and pepper, gently toss everything together, and serve.
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