1 (3 l.) can Italian peeled roma
tomatoes in tomato juice,
100 ml. extra virgin olive oil,
1 small bunch fresh basil,
1 chopped onion,
1 tbsp. minced garlic,
1 teaspoon sugar,
1 tbsp. salt,
3 bay leaves,
2 tbsp. unsalted butter,
1 lb. dry penne pasta (enough for
four dinner-size portions).
Recipe: Heat the olive oil in a pot and add the onion and garlic. Stir regularly for about 3-4 minutes. Liquefy the tomatoes with a blender and add them in the pot. Add the salt and bay leaves. Cook over low temperature for 45 min. (or until the desired thickness is achieved), stirring regularly. Add the sugar, chopped basil and butter 10 min. before the sauce is ready. Boil the penne, strain and toss with some of the pomodoro sauce. The remaining sauce can be kept for 7-8 days in refrigerator or to be frozen. Serve with freshly grated or shaved Parmesan cheese on top. Garnish the Penne Pomodoro with fresh basil. Enjoy.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.