Penne al pomodoro

Composed and tested by: Ingrid Laas

1 pack penne (454g)
3 soup spoons olive oil
8 quail eggs
90g salami
150g cheese
400ml tomato paste
1 onion
2 teaspoons salt
Parsley (garnish)
1 liter water

Pour water into a pot and bring to boil. Add 1 soup spoon of olive oil, 1 teaspoon of salt and 1 pack of penne.
Mix it from time to time for 8-10 min. When penne is ready, pour the hot water away from the pot.
Meanwhile boil 8 quail eggs for 3-4 minutes.

Put 2 soup spoons of olive oil into a pan and 1 sliced onion.
Fry for 3 minutes and then add 400ml of tomato paste, 1 teaspoon of salt. Heat till paste mix starts to boil.
Add cheese and salami, mix it evenly and heat for 3 minutes till cheese is melted.

Take boiled penne and add to to the pasta mix in the pan, spread with your fingers 6 quail eggs
to the pasta and penne mix. Mix it all and heat for 1 minute.

When serving garnish plate and pasta with the rest of 2 quail eggs and parsley.