2 teaspoon olive oil
1 onion, finely chopped
2 clove garlic, crushed
2 400g cans diced tomatoes
1/2 cup chopped basil, plus extra leaves to serve
375 gram penne
1/2 cup (40g) shaved parrnesan
1 In a frying pan, heat oil on medium. Cook onion and garlic 3 minutes, stirring, until soft. Add tomato and basil and simmer 15 minutes.
2 Cook penne in a large saucepan of boiling, salted water according to packet directions. Drain.
3 Top penne with napoletana sauce. Scatter parmesan shavings and extra basil leaves over sauce to serve.