CHEESY Pasta with Tomato Paprika Sauce
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried oregano 1 gram
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 2 cups vegetable broth 480 ml
- 8 oz penne pasta 225 grams
- 1 ball fresh mozzarella (cut into small bite-sized pieces) 4 oz / 115 grams
- 1/4 cup grated Manchego cheese 30 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika and oregano, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, and season with sea salt & black pepper, then turn it up to a high heat, give it a mix, and simmer
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After simmering the tomatoes for about 4 minutes and they've slightly thickened, add in the vegetable broth, give it a mix and bring to a boil, then add in the penne pasta, mix every 2 to 3 minutes, so the pasta doesn't stick together and it all evenly cooks
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After cooking the pasta for 9 minutes *, which in my case was 3 minutes shy of the pasta being cooked al dente, add the chopped fresh mozzarella, making sure to evenly spread it around, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid
*take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using
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Top off the pasta with the grated Manchego cheese and some chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)