PENNE RIGATE Nº 66

INGREDIENTS

FOR 4 PEOPLE

3/4 lb Rummo Penne Rigate N° 66
8 oz tomato sauce
1 garlic clove
1 Tbsp Italian chili
1/4 cup 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.
Buon appetito.