Pevarini alla Siciliana

Ingredients

• 350g (12 oz) penne pasta 350g (12 oz) penne pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the canned crushed tomatoes, dried basil, dried oregano, and red pepper flakes to the skillet. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low and simmer the sauce for about 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked penne pasta to the skillet and toss until well coated with the sauce.
6. 6.
   Serve the Pevarini alla Siciliana hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Penne pasta — Cook the pasta until al dente to ensure a firm texture that holds up well with the sauce.
• Canned crushed tomatoes — Opt for high-quality canned tomatoes to achieve a rich and flavorful sauce.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the sauce while simmering.
• If you prefer a milder spice level, reduce the amount of red pepper flakes or omit them altogether.
• Freshly grated Parmesan cheese adds a delightful creaminess to the dish, but you can also use pecorino cheese for a sharper flavor.
• To make the dish more substantial, add cooked Italian sausage or sautéed mushrooms to the sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Pevarini alla Siciliana as a main course accompanied by a fresh green salad and crusty Italian bread. It pairs well with a glass of red wine, such as a Chianti or Nero d'Avola.

Presentation advice

Garnish each plate of Pevarini alla Siciliana with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for a pop of color. Serve it in shallow pasta bowls to showcase the vibrant red sauce.