Penne à la sauce bolognaise

Ingrédients

• 400 g pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can crushed tomatoes (796ml)
• 1/2 cup Parmigiano-Reggiano, grated
• Salt and pepper to taste
• 1/4 cup fresh basil, torn

Instructions

1. 1

   Prepare Ingredients

   Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.

2. 2

   Cook the Pasta

   Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.

3. 3

   Build the Sauce

   In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.

4. 4

   Combine

   Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.

5. 5

   Serve

   Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.

Valeurs nutritives

Trucs et astuces

• •Reserve pasta water — it's the secret to a silky sauce.
• •Don't rinse pasta after cooking unless making a cold salad.
• •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.