Serving 4

• 1 bag Pasta penne

• 500 gr. small cherry tomatoes cut in halves

• 1 jar Nicolas Vahé Arrabiata

• 5 cl. olive oil with rosemary

• 1 onion finely chopped

• 1 clove of garlic finely chopped

• Fresh parmesan

• French Sea salt

• Black pepper

  Preparation

  In a frying pan, heat the rosemary oil over medium heat and sweat the finely chopped onion and garlic, color them lightly. Add the cherry tomatoes and the jar of Arrabiata.

  Cook the pasta in salted boiling water untill “al dente”.
  Drain the pasta and add it to the sauce. (Add some of the coocking water if the pasta becomes to dry) Cook the pasta with the sauce for 2 minutes.
  Serve the pasta immediately with grated parmesan and freshly crushed black pepper.