Basil and Tomato pasta

Today is the officially the first day of Autumn in Melbourne.  I walked into my favourite vegetable shop and saw Kumato tomatoes on sale. For my friends in India, this variety of tomato is a rich red colour - the skin is almost black and very sweet.  There was also plenty of basil and I knew exactly what I wanted for dinner.

This recipe is one of those that you can whip up in half an hour and the whole family will be licking their bowls at the end of the meal. The quantities given here are enough for a family of four.  

Ingredients:

900 grams of ripe kumato tomatoes

1 bunch of sweet basil leaves removed and washed.

1 large red onion, chopped

5-6 garlic cloves, chopped

 3-4 tablespoons of olive oil

1 teaspoon chilli flakes

2 teaspoons sugar

salt and pepper to taste

Parmesan Cheese to serve

500 grams Penne Pasta, boiled as per instructions and set aside with just a little bit of the starchy water.

Method:

In a large saucepan, heat oil.  Add chopped onions and sauté till onions are transparent.

Meanwhile, wash and chop tomatoes into large chunks.

When the onions go transparent, add the chopped garlic and sauté till it releases its fragrance.

Next add the tomatoes, sugar and salt.

When the tomatoes go mushy, add the chilli flakes, pepper and basil.

Add the cooked pasta and stir well.  Serve hot with Parmesan cheese.