serves 2-3

2 cans Italian peeled tomatoes
Hot chili pepper as much as preferred
Small bunch Fresh parsley Chopped
3 cloves Garlic Crushed
300 g Penne Pasta
6 Tbsp Extra Virgin Olive oil EVOO
1 Tbsp Water
Pecorino romano grated (optional)

1. Add 5L water to a large pot and put it on the stove at a medium-high heat. Once it boils, add a tbsp rock salt and allow to dissolve.
2. Pour the peeled tomatoes into a large bowl and crush them either by hand or use a potato masher.
3. Finely chop chilies into small pieces, removing some of the seeds if you prefer less spice.
4. Put your pan on the stove at a medium-low heat and add the EVOO and 1 Tbsp of water.
5. Add the freshly crushed garlic and stir until it becomes slightly browned.
6. Stir in as much chili as you prefer then pour the crushed tomatoes in and allow to cook for about 5 minutes.
7. By now, your pasta water should be boiling. Add the pasta to your pot and leave to cook according to the time referenced on your pasta packet.
8. While the pasta cooks, mix in the chopped parsley and leave to simmer.
9. Just before the pasta is ready, collect a mug full of pasta water and set side.
10. Strain the pasta, add it to the pan and stir gently.
11. Add a few tablespoons of pasta water and toss the pasta really well in the sauce until it has thoroughly combined.
12. Top the pan with fresh parsley and pecorino romano if desired.

Serve with freshly grated pecorino.

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