11.5 oz Barilla Penne Rigate
1 lb + 3.5 oz tomato pulp
3 tbsp extra virgin olive oil
¼ oz parsley, chopped
2 garlic cloves
Chili to taste
Salt to taste
Sauté in a pan the sliced garlic with the oil and chili to taste, making sure not to brown the chili too much.
If you use fresh chili, slice it, but if you use a dried chili, crumble it and make sure to wear disposable gloves.
Once garlic and chili are browned, add the peeled tomatoes in pieces or the tomato pulp, adjust the salt then continue cooking on high heat for about 15 minutes, stir as needed.
In the meantime, boil the Penne Rigate in boiling salted water.
Drain when al dente and dress with the sauce just prepared and sprinkle with chopped parsley.
You can also use Tortiglioni pasta for this recipe.