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  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 x 800g can Italian diced tomatoes
  • 1 tablespoon tomato paste
  • 1/3 cup chopped fresh continental parsley
  • 1/2 teaspoon caster sugar
  • Salt & freshly ground black pepper
  • 400g penne rigate
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    Method

    • step 1

      Step 1 Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
    • step 2

      Step 2 Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
    • step 3

      Step 3 Stir in the parsley and sugar. Taste and season with salt and pepper.
    • step 4

      Step 4 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
    • step 5

      Step 5 Add the sauce to the pasta and toss to combine. Serve immediately.
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