4 Servings

Preparation: 30 minutes

Cooking: 11 minutes

INGREDIENTS

• 10.5 oz. (300 g) penne rigate or tortiglioni
• 1 1/2 lb. (600 g) peeled, diced tomatoes
• 2 tbsp. (30 ml) extra virgin olive oil
• 0.7 oz. (20 g) fresh parsley, chopped
• 2 cloves garlic, sliced
• 1 red chile, fresh or dried
• Salt

INSTRUCTIONS

1. Bring a pot of well-salted water to a boil.
2. Using kitchen gloves, slice the chili, if fresh, or crumble it, if dried. In a large skillet, heat the oil until hot.
3. Add the garlic and chile and cook until browned, taking care that they don’t darken too much.
4. Add the tomatoes, season with salt, and cook over high heat for about 15 minutes, stirring occasionally.
5. Cook the pasta in the boiling water until al dente.
6. Drain, combine with the sauce, and serve garnished with the parsley.