INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Penne Rigate N°66
225 ml tomato sauce
1 garlic clove
15 g Italian chili
60 ml extra virgin olive oil
DIRECTIONS
Peel the garlic and sauté in olive oil. Add crushed chilies and tomato sauce. Sauté a few minutes more, allowing the flavors to meld. Bring water to a boil in an ample pot, add salt. Cook the Penne Rigate for 11 minutes. Drain the pasta and add to the sauce, tossing well in the pan. Serve.