Calories
501 kcal
Protein
17.9 g
Fat
10.5 g
Carbohydrates
82.1 g
Fill a pot with water, add salt. Cook penne until half cooked (see cooking time on the package). Drain the pasta in a colander.
Peel onions and garlic, then cut into cubes.
Rinse sweet and Chili peppers (see how to cut hot pepper below) under running water. Remove the seeds, then cut into cubes.
Heat frying pan, pour in olive oil. Brown the chopped vegetables until they half cooked.
Finely chop the tomatoes and add to the frying pan. Simmer for about 20 minutes over low heat. The sauce must be thickened.
Rinse basil leaves under running water, then cut into strips. Add to the tomato sauce. Season with salt, dried thyme and pepper.
Transfer Penne pasta to the sauce. Simmer for about 3 minutes. Sprinkle with grated cheese before serving.
Wear gloves and peel chili pepper, so you do not burn your skin. First rinse chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.
Bon Appetit!
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