This delicious, European, Italian lunch of onions, tomatoes and penne pasta in a creamy sauce is eggs-free, nuts-free and soy-free.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 53 mins – easy
🍽 6 servings – 272 kcal per serving
- 2 tbsp sunflower oil
- 1 clove of garlic
- 1 onion
- 4 tomatoes
- 1 tsp granulated sugar
- 1 tsp dried basil
- ½ tsp dried oregano
- 1½ tsp salt
- 3 cups penne pasta
- ½ cup whipping cream
- 1 knife
- 1 saucepan
- 1 pan
- 1 serving plate
- 1 lid
- 1 colander
- 1 wooden spoon
Peel onion and garlic, then chop them. Next, dice the tomatoes.
Heat 6 cups of water in a saucepan with 1 tsp of salt.
Add penne pasta to boiling water, cover the saucepan with a lid, and cook for 8 minutes. Turn off the heat and remove the lid.
Drain penne pasta in a colander.
Heat sunflower oil in a pan. Stir in chopped onion and garlic with a wooden spoon. Cook for 6 minutes, add diced tomatoes, granulated sugar, dried basil, dried oregano, whipping cream, and half a tsp of salt to the pan. Cook for 25 minutes to get a tomato cream sauce.
On a serving platter, combine penne pasta and tomato cream sauce.
It’s ready to be served !