Penne rigate all’arrabbiata
- ⅝ lb penne rigate
- 1 ¼ lb canned tomatoes
- 2 tablespoons extra virgin olive oil
- ¾ oz minced parsley
- 2 cloves of garlic
- chili pepper to taste
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.