Penne Arabiatta

• 5 clove garlic
• 250 grams Penne pasta
• 1 tsp oregano
• 1/2 tsp sugar
• 3 Tomato
• 1/2 tsp olive oil
• 3 tomato
• 1 head Brocolli
• 100 grams Button mushrooms or of your choice

1. Boil pasta al dante, drain and keep aside
2. Cut brocolli florets and mushroom
3. Make puree of tomatoes in a blender, keep it a little coarse
4. In a wok/pan, heat olive oil.
5. Add crushed garlic and saute.
6. Make sure not to burn garlic
7. Add tomato puree, salt to taste and sugar.
8. Let this mix come to a boil.
9. Add brocolli florets and mushroom in the pan.
10. Add oregano, simmer the sauce.
11. If in between the sauce looks too thick.
12. Add some water and simmer for a total of 15-20 mins so that the sauce becomes really red and absorbs seasonings and veggie flavors.
13. I do not add vinegar to my sauce as no one likes it tangy in my family.
14. If you want you can add vinegar at this stage.
15. Add pasta, toss to coat it with sauce.
16. Serve hot.

clove garlic, pasta, oregano, sugar, tomato, olive oil, tomato, brocolli, mushrooms

Taken from cookpad.com/us/recipes/364901-penne-arabiatta (may not work)