Penne pasta mix
1 lemon (juice only)
Tin of chopped tomatoes
3 challotes finely sliced
Good splash of extra virgin olive oil (fry challotes first in pan)
Good Sprinkle of mixed herbs/ coriander/ garlic granules/chilli powder mild to taste
Balsamic vinegar of Modena good splash at end of 15 mins cooking the sauce
200g penne pasta (cook for 15 mins or to taste)
Fry challotes in good covering of extra virgin olive oil
Add tin of tomatoes, lemon juice along with herbs and seasoning allow to reduce for 15 mins add good splash of balsamic vinegar at end.
Add the already cooked penne pasta cook till all pasta covered put into dish and cover with grated cheese of choice and serve.