Classic Napoletana

Ingredients

• 500g packet penne or dried pasta, of your choice
• 1 Tbsp olive oil
• 1 onion, sliced
• 2 tsp Gregg's Crushed Garlic
• 1 x 50g sachet Gregg's Tomato Paste
• 2 x 400g can chopped tomatoes
• 1 Gregg's Whole Bay Leaf
• 1/4 cup fresh basil leaves, roughly chopped
• Gregg's Whole Black Peppercorns, freshly ground, to season
• Parmesan Cheese, freshly grated, to garnish

Method

Bring a large pan of salted water to the boil.  Add pasta to the boiling water and cook according to the packet instructions.  Drain.

Heat oil in a large non-stick frying pan.  Add onion and garlic and cook over medium heat for 1 - 2 minutes or until soft.

Add remaining ingredients and simmer for 10 minutes. 

Remove bay leaf and toss through pasta.  Season to taste with freshly ground Gregg's Whole Black Peppercorns and serve in pre-warmed bowls. 

Garnish with freshly grated parmesan cheese and torn basil leaves.