PREPARATION

Peel the garlic, cut into thin slices, then slice 2 chillies. Lightly fry over a low heat in a non-stick frying pan with olive oil. When the garlic is lightly browned, add the tomato pulp and salt. Cook for 10 to 15 minutes. In plenty of salt water, cook the Penne Rigate and, when al dente, mix with the sauce along with a ladle of the pasta cooking water. Toss the pasta with the sauce until all the water is absorbed. Remove from the heat and sprinkle with chopped parsley, the remaining sliced chilli pepper and a splash of olive oil. Serve! The more classic short pasta format, egg based Penne Rigate, makes excellent arrabiata (angry – spicy) or puttanesca.