Penne wholewheat pasta 150 – 200g
Vine Ripened plum tomatoes 350g
Garlic 6-8 cloves ‘one bulb peeled’
1 Red onion
2 Big glugs of Extra virgin olive oil
Large pinch of sea salt
1-2 tbsp apple cider vinegar
Few cracks of black pepper
Loads of picked parsley
Peel the garlic cloves, Also peel the red onion and cut into quarters do the same with the tomatoes ‘no need to peel those baby’s’ . Place a thick bottomed pan on the stove and bring to a medium heat. Add olive oil and the rest of the sauce ingredients place in the oven at 200c for 30 to 35 minutes until the garlic is soft and the tomatoes have started to blacken a little. While the sauce is cooking.
Place a large pan of salted water on the stove and bring to the boil add the penne pasta and cook until al dente. Drain the pasta and add everything together pick and add loads of fresh parsley and serve.