recipe

Cooking the pasta and the sauce in the same pot means more flavor and fewer dishes—it’s a win/win!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
yield
  • Serves 4

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Prepare Ingredients

2 tablespoons
extra-virgin olive oil, plus extra for drizzling
1
onion, peeled and chopped fine
1 teaspoon
salt
4
garlic cloves, peeled and minced
1
(28-ounce) can crushed tomatoes, opened
¼ teaspoon
sugar
3¾ cups
penne pasta
3 cups
water
¼ cup
chopped fresh basil
Grated Parmesan cheese

Gather Cooking Equipment

Dutch oven
Wooden spoon
Ladle
Serving bowls
1
 
2 tablespoons
extra-virgin olive oil
1
onion, peeled and chopped fine
1 teaspoon
salt
4
garlic cloves, peeled and minced

In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.

 
2
 
1
(28-ounce) can crushed tomatoes, opened
¼ teaspoon
sugar

Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.

 
3
 
3¾ cups
penne pasta
3 cups
water

Carefully stir in pasta and water. Increase heat to medium-high and cook, stirring often, until pasta is tender, 16 to 18 minutes.

 
4
 
Extra-virgin olive oil, for drizzling
¼ cup
chopped fresh basil
Grated Parmesan cheese

Turn off heat. Drizzle pasta with extra oil and sprinkle basil over top. Use ladle to divide pasta and sauce among individual bowls. Serve with Parmesan cheese.