Penne Rigate No. 66




250 g Rummo Penne Rigate No. 66
400 g peeled tomatoes
2 garlic cloves
Chili pepper, to taste
Parsley, to taste


Finely chop the fresh chili pepper and garlic cloves. Then prep the parsley by removing the stems and finely chopping the leaves.
In a sauté pan heat olive oil, garlic, chili pepper and parsley stalks. After sautéing for a few minutes, add the peeled tomatoes, crushing them with a wooden fork. Add salt and simmer.
Cook the Penne in a pot of abundant, salted boiling water. Drain them al dente (2 minutes prior to cooking time) and finish cooking directly in the sauté pan with the sauce from which you should first remove the parsley stems.
Remove from the heat, add chopped parsley. Stir and toss to mix. Serve, adding more parsley as garnish. Buon appetito!