Let’s make tonight pasta night! You really can’t go wrong with Whole Buckwheat Penne in a classic tomato sauce. Top with a drizzle of Basil Fused EVOO and a pinch of sea salt for a simple yet satisfying supper.
Serves 3-4
Ingredients
- 2 cloves garlic, finely chopped
- 1 onion, chopped
- 1 tsp Oregano – Sarafino
- Virgin Olive Oil – Olearia San Giorgio
- 1 package Buckwheat Penne – Sarafino
- 1 jar Passata – Sarafino
- 1 tbsp Mayan Sea Salt – Organic Fair
- Fleur de Sel – Sarafino
- Basil Fused Extra Virgin Olive Oil – Sarafino
- Fresh Basil for garnish
Directions
- Prepare the sauce:
- Heat virgin olive oil, coating the bottom of the pan. Add the garlic and onions and sauté for 2 minutes.
- Add the passata and oregano to pan. Let simmer and stir occasionally for 10 minutes.
- Prepare the pasta:
- Fill a large pot with 2.5 litres of water. Bring to a boil and add 1 tbsp of Mayan sea salt.
- Add the entire package of buckwheat penne and stir occasionally for 6-7 minutes.
- Once suggested cooking time has almost elapsed, taste for doneness (al dente).
- Strain the pasta and add to sauce.
- Mix well so the penne is evenly covered. Leave some sauce behind to put on top!
- Plate. Finish with Basil Fused Extra Virgin Olive Oil, fresh basil and a sprinkle of Sarafino fleur de sel.
- Enjoy!
Did you make this pasta recipe? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.