11.5 oz Pennette
10.5 oz tomato
1 celery stick
1 clove of garlic
Chili pepper to taste
Extra virgin olive oil to taste
Salt to taste
Peel the tomatoes, seed them and prepare the concassé by cutting them in small dices.
Clean the carrot and leak and cut in match-size pieces; set aside half of the vegetables you just cut, and chop finely the other half.
Clean the celery, onion and garlic then chop all finely. Put a pan on the heat with a little oil and the chopped vegetables, setting aside the ones cut match-size. As the vegetables soften, add the tomatoes, salt and red chili.
Continue cooking for 10 minutes on low heat. When ready, blend the mixture and keep warm.
Cook the Pennette, drain when al dente and dress with the sauce prepared, add the raw vegetables cut match-size. Serve hot.