Charishma'S Penne Arabiatta - cooking recipe

Ingredients

500 g penne pasta
8 liters water, to cook the pasta
3 medium onions, chopped
4 -6 tomatoes, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon extra virgin olive oil
1 teaspoon salt (to taste)
3 pinches salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon fresh parsley, chopped
tomato ketchup, to taste
parmesan cheese, freshly grated to garnish

Preparation

Heat oil in a pot.
Saute onion and garlic in the oil till the onion is transparent and the raw smell of garlic is gone.
Add tomatoes, parsley and spices. Cook on low heat for a few minutes, stirring occasionally. Add a teaspoon of salt.
Cook pasta in water that should contain a good dash of salt (3 pinches). Cook, stirring often, until cooked al dente i.e. until the pasta has got just a slight bite to it.
Chef's tip: The pasta is ready when it's no longer hard in the middle.
Caution: If you don't use enough water, the starch from the pasta leaches out into the water and starts turning to glue - this results in the pasta getting stuck together.
Drain the pasta, shower with cold water, and place it back in the pot.
Add the onion-tomato-garlic-spice mixture to the drained pasta.
Now mix in the Tomato ketchup (Heinz brand is the best) to taste. Toss pasta in the ketchup to coat it well.
Transfer to a serving bowl.
Top with freshly grated cheese.
Serve hot with Marinara sauce.