1 box penne 6 Tropea onions (substitue with 1 large red onion) 1 red pepper 6 leaves basil 1 cup tomato sauce 2/3 cup grated Parmigiano Reggiano cheese 4 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil salt and pepper to taste
Peel onions and slice thinly. Heat oil in a pan over medium heat and sauté onions for 2 or 3 minutes.
Add red pepper (seeded, cored and chopped), combine and sprinkle with torn basil leaves. Cook for 2 more minutes. Stir in tomato sauce, season with salt and finish cooking (a few more minutes).
Meanwhile, boil pasta in plenty of salted water according to package directions. Drain and toss with the vegetable sauce, sprinkle with Parmigiano and a dash of pepper and serve. Farfalle may be substituted for the ruote.