Penne with Manjericao

Name: Penne with Manjericao
Yield: 4
Ingredients: 2.5 liters of water; 1 tablespoon of salt; 250 g of penne pasta; For the sauce; 2 cans of peeled tomatoes (800g); 2 tablespoons of olive oil; 1/2 teaspoon of salt; 1/4 cup of chopped manjericao leaves (15g); 1/3 cup of grated Parmesan cheese (35g)

1
2.5 liters of water
2
1 tablespoon of salt
3
250 g of penne pasta
4
For the sauce
5
2 cans of peeled tomatoes (800g)
6
2 tablespoons of olive oil
7
1/2 teaspoon of salt
8
1/4 cup of chopped manjericao leaves (15g)
9
1/3 cup of grated Parmesan cheese (35g)

Ingredients

1
2.5 liters of water
2
1 tablespoon of salt
3
250 g of penne pasta
4
For the sauce
5
2 cans of peeled tomatoes (800g)
6
2 tablespoons of olive oil
7
1/2 teaspoon of salt
8
1/4 cup of chopped manjericao leaves (15g)
9
1/3 cup of grated Parmesan cheese (35g)

Directions

1
In a large pot or saucepan, bring the water to a boil with the salt over high heat
2
Add the pasta and cook until al dente (approximately 7 minutes)
3
Prepare the sauce: in a medium saucepan, combine the tomato with its liquid from the can and let it simmer over high heat (approximately 2 minutes)
4
Reduce the heat to medium and cook until the sauce thickens (around 15 minutes)
5
Add the olive oil, salt, and manjericao and stir
6
Drain the pasta, transfer it to a bowl, add the sauce and Parmesan cheese, and mix delicately
7
Serve immediately
8
230 calories per serving