This recipe is so simple that you will be more than surprised with the final result.
5 from 6 votes
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Course Main Course, main dish, noodles, Pasta
Cuisine Italy, Lazio
Servings 4personen
Calories 465kcal
Ingredients
320gPenne rigate
2tablespoonolive oil
2clovesgarlic
400gpelati tomatoes
1chilli pepperfresh
salt
1small bunch parsley
80gPecorino Romano, grated
Instructions
Crush the garlic cloves with your fist. Heat the olive oil in a pan. Tilt the pan a little so that the garlic can “swim” in the oil. Once you can smell the oil and the garlic has a golden brown colour, remove the cloves immediately. Add the peeled, chopped tomatoes and slightly mash them with a fork. Cut the chilli into thin slices and add to the sauce. Depending on how hot they are and how spicy you like your food, either remove the seeds beforehand or cook them with the chilli.
Cook the sauce at low heat for 15-20 minutes. In the meantime, bring a large pot of salted water to the boil for the pasta. Cook the pasta until they are still very firm to the bite. Add a few spoonfuls of pasta water to the tomato juice of the sauce. This will give the sauce a creamy consistency and makes it stick even better to the pasta. Season the sauce with salt.
Strain the penne and immediately add to the sauce in the pan. Cook for 1-2 minutes so that the pasta fully absorbs the flavour of the sauce. Serve with grated Pecorino, chopped parsley and a shot of olive oil.