Penne with Marinara Sauce

1. 1
   prep

   Blanch and puree the tomatoes.

   1.Score a shallow X on the bottom of each tomato.

   2.Drop into boiling water for 30-45 seconds until the skin begins to peel.

   3.Transfer immediately to ice water, then slip off the skins.

   4.Blend the peeled tomatoes into a smooth puree.
2. 2
   boil

   Cook the penne until al dente.

   1.Bring 4 liters of water to a rolling boil in a large pot.

   2.Add 1 tablespoon salt, then add the penne.

   3.Cook 1 minute less than the package instructions for al dente.

   4.Reserve 1 cup of pasta water, then drain the pasta in a colander.

   TIPReserve the pasta water — its starch helps the sauce cling to the penne.
3. 3
   saute

   Build the aromatic base.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 minutes).

   3.Add minced garlic and red chili flakes, sauté until fragrant (30-40 seconds).

   TIPKeep the heat medium and stir frequently — garlic burns fast and turns bitter.
4. 4
   simmer

   Simmer the marinara sauce.

   1.Pour the tomato puree into the skillet with the aromatics.

   2.Stir in dried oregano and the 0.5 teaspoon salt.

   3.Bring to a gentle simmer, then reduce heat to low.

   4.Cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the tomatoes taste sweet.

   TIPA proper simmer has small lazy bubbles — not a rolling boil. Low and slow is the secret.
5. 5
   mix

   Toss the penne with the sauce.

   1.Add the drained penne to the skillet with the marinara sauce.

   2.Splash in reserved pasta water a few tablespoons at a time and toss.

   3.Add just enough water to loosen the sauce so it coats every tube of pasta.

   4.Season with black pepper and toss once more.
6. 6
   garnish

   Finish with fresh basil and serve hot.

   Scatter torn basil leaves over the pasta and serve immediately in warm bowls.

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