Penne recipe with tomato juice

Yannick Hornez comes to the table with a simple recipe for world cuisine this Friday.

Reading time:
1 min

: 5 minutes – Cooking
: 10 minutes – Cost
: * – Difficulty

Ingredients for 4 people)

500 g penne, 400 g ripe tomatoes, 4 cloves of garlic, 1 onion, 1/2 teaspoon of powdered Espelette pepper, 1/2 bunch of basil + a few leaves, olive oil, parmesan shavings, salt and pepper.


Peel the tomatoes (submerge them for 1 min in boiling water, then peel them). Remove the seeds and cut the flesh into large cubes.

Pour 1 liter of seasoned water into a large Dutch oven, then add the chopped garlic cloves, the chopped onion and the tomatoes. Bring to the boil, add the pasta and cook over medium heat for about 10 minutes. Stir regularly, check seasoning and doneness.

When the pasta is ready, add chilli, chopped basil and 1 splash of olive oil and mix again.


Serve the pasta al dente », adjust the seasoning, garnish generously with parmesan shavings and garnish with whole basil leaves.

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