We had a busy week so it was appropriate that we have a simple no-fuss dinner. Therefore Diane made an arrabiata sauce that can easily be frozen and kept for many weeks; she used one of these frozen sauces. It married with the penne pasta because it was liquid enough to penetrate into the hollows of the pasta.
Arrabiata sauce is composed of: heated olive oil, add onions and garlic, after three minutes add the chillies and tomato passata.
We skipped the salad because we finished off the potato salad from the day before as well as the green beans.