3 tbsp – 45g EVO Oil
1 clove of garlic
1 tbsp – 8g chili pepper
2 cups – 400g peeled tomatoes
1 pinch of salt
3 cups – 300g penne rigate
1 tbsp – 7g parsley
salt for water
In a pan fry the garlic clove with the sliced chili.
Add the peeled tomatoes and salt, and cook on the simmer for at least 25 minutes. Remove the garlic and cook the penne al dente, keeping aside a ladle of pasta cooking water.
Pour the pasta into the sauce, add the chopped parsley and stir-fry for 1 minute to make the pasta sauce stick well.
If it is too dry, add the cooking water to ladles, continuing to sauté the pasta.