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Place the tomatoes, tomato purée, and olive oil in a pan, season well with salt and black pepper, then bring to the boil. Reduce the sauce to a simmer and cook, uncovered, for 20 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Toss with the tomato sauce, sprinkle with Parmesan, season with more black pepper, and serve.
- 2 cans whole plum tomatoes, chopped
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 350g penne
- 4 servings parmesan cheese
- 1 pinch salt
- 1 pinch black pepper
Total time required
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Price per 100g: 24p
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Price per 10g: 87p
Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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