Ingredients (4 people):
- 320g penne rigate
- Extra virgin olive oil
- 1 clove of garlic
- Fresh red chilli pepper, or dried flakes (adjust to your spice preference)
- 5 ripe San Marzano tomatoes
- Salt
- Fresh parsley (for serving)
- Pecorino Romano, grated (optional for serving)
Instructions:
Put a large pot of salted water to boil for the pasta.
While the water boils, dice up the tomatoes into little cubes, disposing of the seeds. Then, smash the clove of garlic and cut up the chilli into small pieces and put it in a pan with a touch of olive oil.
Heat the pan and fry lightly, adjusting the heat as necessary so not to burn the contents.
As the water begins to boil, add the penne and cook the pasta according to the package instructions until it is al dente.
While the pasta cooks, remove the garlic from the pan and add the diced tomatoes. Let it cook for a few minutes, while occasionally stirring, till it becomes a salsa.
Once the penne are cooked, drain them and add them to the pan.
Over a light to medium heat, stir the pasta into the sauce until well coated.
Serve the Penne garnished with chopped parsley. If desired, sprinkle grated Pecorino Romano on top.
Italy with Amore 