- 320gr penne rigate
- 330 gr cherry tomato sauce
- Calabrian chilli pepper sauce
- 2 garlic cloves
- Extra vergin olive oil
- Salt & pepper
In a pan, sauté the garlic with 1 tbs of Calabrian chilli pepper sauce and a drizzle of oil.
Add the cherry tomato sauce and cook for 4-5 minutes. Season with salt, pepper and fresh parsley.
Meanwhile, cook the penne in boiling salted water for 14 min.
Drain the pasta in the pan, gently mix and serve.