250 g of penne pasta
For the sauce
3/4 cup of olive oil (180 ml)
3 cloves of garlic, minced
1 tablespoon of Calabrian pepper flakes
6 large tomatoes (1 kg), ripe and seeded, cut into strips
1 teaspoon of salt
4 tablespoons of chopped fresh parsley
250 g of penne pasta
For the sauce
3/4 cup of olive oil (180 ml)
3 cloves of garlic, minced
1 tablespoon of Calabrian pepper flakes
6 large tomatoes (1 kg), ripe and seeded, cut into strips
1 teaspoon of salt
4 tablespoons of chopped fresh parsley
In a pot, bring 3 liters of water to a boil high heat
When boiling, add 1 tablespoon of salt
Add the penne pasta and cook until al dente (about 15 minutes)
Prepare the sauce: in a large pan, place olive oil and bring to medium heat
Add garlic and Calabrian pepper flakes and sauté, stirring constantly, until the garlic starts to brown (about 2 minutes)
Add the tomatoes, reduce heat, and simmer with the lid on, stirring occasionally, until the tomatoes are soft (about 7 minutes)
Season with salt
Remove from heat and reserve
Drain the pasta, transfer to a medium bowl, add the reserved sauce and chopped parsley, and mix delicately
Serve immediately
540 calories per serving
A light and fruity wine, such as the Tinto Miolo Gamay 99 or the Chileno Caliterra Chardonnay 97
