Garlic 2 pieces
Extravirgin olive oil about 6 tablespoons
Pasta penne rigate 400 gr
Pecorino romano 200gr
Red hot pepper (2 little hole ones)
tomatoes souce 400 gr
Parsley 3 – 4 tablespoons
- In a large pot of boiling salted water, cook the penne until al dente.
- Meanwhile, in a large, deep skillet, heat 3 tbsps of the olive oil. Add the garlic and red pepper that you previously crushed and cook over moderate heat until golden and fragrant, about 3 minutes. Add the tomatoes, a pinch of salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until slightly reduced, about 8 minutes.
- Drain the penne, add the penne to the skillet and toss well. Add the remaining 2 tablespoons of olive oil and the parsley, season with salt and stir well. Transfer the pasta to shallow bowls and serve sprinkle with the pecorino cheese.