My signature pasta: PENNE AROMATICHE

This is a very tasty and fresh pasta sauce. Very easy to make, but of great impact. Your guests will love it!


INGREDIENTS (for 4 to 6 people)

• 400g of PENNE RIGATE pasta


• 1 small onion


• 1 small clove of garlic


• 4 tablespoons of olive oil (or 50g of butter)


• 1 can of peeled tomatoes


• crashed chilli


• salt


• white sauce


• fresh herbs: rosemary or thyme, parsley, sage, basil

For the white sauce you will need:

• 1 tablespoon of flour


• a chunk of butter


• 1 glass of milk


• 1 pinch of salt
  

PROCEDURE


In a pan heat the olive oil (or melt the butter) and add the finely chopped onion and garlic. Fry at medium/low heat until soft. Chop the tomatoes from the can and add them and their sauce to the pan. Add some water as well, for example half of the tomato can, otherwise the sauce will become too thick too soon.
Add salt to season according to taste. Add a pinch of crushed chilly.
Put a lid on the pan and leave to cook for about 15 minutes at low heat, stirring occasionally. If the sauce becomes thick very quickly you might want to add a bit more water.
Put water in a big pot and bring to the boil. When the water is boiling add salt (a couple of fists)and then the pasta. Let it boil according to the cooking time written on the packaging.
While the tomato sauce and the pasta are cooking, prepare the white sauce.
Put a chunk of butter in a small pot and melt. Immediately add a table spoon of flour and stir quickly until the flour and the butter become like a paste, add the milk and a pinch of salt. Stir continuously and bring it to the boil. The result should be a velvety thick sauce.
When the tomato sauce is ready, add the white sauce and sprinkle with the mix of fresh herbs, finely chopped.
Drain the water from the pasta. Add the pasta to the tomato sauce, stir for a couple of minutes with the pan still on the hob, then serve.
If you like, sprinkle with parmigiano cheese.



HINTS AND TIPS:

• It is very important that the pasta boils freely and lively, so use lots of water and high heat.


• It is also very important to add salt to the water for pasta. Pasta without salt is horrible and not Italian! But don't exaggerate...


• Stir the tomato sauce frequently, to check that it doesn't stick to the pan and doesn't become too thick. Also taste it to check that the salt is all right. Sometimes tomatoes can be a bit acid, so add a little pinch of sugar to the sauce.


• Use a whisk (not electric) to mix the white sauce, this helps to undo any clot.