Penne with Tomato Sauce and Hot Za’atar
Pour 2 tbsp of olive oil and place 1 finely sliced large garlic clove in a cold medium pan. Heat the olive oil on low medium until the garlic slices are fragrant and barely golden. Pour 1 ½ cups peeled pureed fresh tomatoes, lightly season with salt and black pepper, let is simmer uncovered for about 40 minutes while stirring frequently. By then, the sauce should be thickened.
Add ¼ tsp of sugar to adjust the acidity. Taste and adjust the seasoning. Cook 130g of Penne in generously salted boiling water according to the packet instructions. Transfer the al dente Penne to the sauce and let it cook for a couple of minutes. Divide between 2 plates, sprinkle with Hot Za’atar, garnish with basil leaves, and finish with grated cheese.
