250 grams (one box) of Bontasana White Corn Pennette Rigate
6 Perini or San Marzano tomatoes
1 garlic clove, inner germ removed
1 small fresh red chili pepper, spice level to your taste, seeds removed
25 grams extra virgin olive oil + additional for serving
8-10 fresh basil leaves, sliced thin
1 sprig fresh oregano, leaves finely chopped
Vegan Parmesan cheese, grated, to taste
Salt to taste
Wash the tomatoes, cut the skins and blanch in boiling water for about 30 seconds. Then transfer the tomatoes to a bowl of ice water and peel off the skins.
Together with the clove of garlic and red chili pepper, place just over half the tomatoes in a blender and purée.
Chop the remaining tomatoes and add them to a large bowl with the basil, oregano, extra virgin olive oil and the puréed tomatoes. Season with salt and set aside.
Cook the White Corn Pennette Rigate in a large pot with plenty of boiling water. Drain halfway through the suggested cooking time.
Transfer the prepared tomato sauce to a large saucepan over medium-high heat and add in the Pennette. Finish cooking the pasta in the pan with the sauce. If necessary, add a couple of tablespoons of the pasta water.
Stir in a tablespoon of extra virgin olive oil and a tablespoon of the grated vegan cheese. Serve with a few shavings of the vegan Parmesan and some fresh oregano leaves.
Recipe by Francesca Bettoni, Beauty Food Blog