- 2 C penne, uncooked
- 2 C chopped tomatoes
- 1/2 red onion, sliced
- 2 garlic cloves, sliced
- 1 Tb tomato paste
- 4 1/2 C water
- 1 Tb chicken stock concentrate
- salt and pepper to taste
- 2 Tb good quality olive oil
- 3 Tb fresh basil, chiffonade
- Place all ingredients in braising pan or dutch oven. Bring to boil, reduce to heavy simmer.
- Cook for 10- 12 minutes or until pasta is tender.
- Serve with a shave or two Parmesan cheese.
As seen on Twin Cities Live July 12, 2013