Australian Table
Ingredients
Method
1.In a frying pan, heat oil on medium. Cook onion and garlic 3 minutes, stirring, until soft. Add tomato and basil and simmer 15 minutes.
2.Cook penne in a large saucepan of boiling, salted water according to packet directions. Drain.
3.Top penne with napoletana sauce. Scatter parmesan shavings and extra basil leaves over sauce to serve.
Store remaining basil for up to a week in the fridge in a plastic bag lined with paper towel. Wash only when ready to use, so the leaves stay green.
Note
