4 Servings
Preparation: 30 minutes
Cooking: 11 minutes
INGREDIENT
10.5 oz. (300 g) penne
rigate or tortiglioni
1 1/2 lb. (600 g) peeled,
diced tomatoes
2 tbsp. (30 ml) extravirgin
olive oil
0.7 oz. (20 g) fresh
parsley, chopped
2 cloves garlic, sliced
1 red chile, fresh or dried
salt
HOW TO COOK
Bring a pot of well-salted water to a boil.
Using kitchen gloves, slice the chili, if fresh, or crumble it, if dried.
In a large skillet, heat the oil until hot.
Add the garlic and chile and cook until browned, taking care that they don’t darken too much.
Add the tomatoes, season with salt, and cook over a high heat for about 15 minutes, stirring occasionally.
Cook the pasta in the boiling water until al dente.
Drain, combine with the sauce, and serve garnished with the parsley.
