Ingredients
45ml olive oil
20g garlic
10g chili peppers
800g Classic pizza sauce10g sugar
4g salt
1g Ground black pepper 400g Durum Wheat Penne5g parsley
120g grated parmesan
Preparation steps
Weight for 4 portions – 1,8 kg
Sauté garlic and chili in olive oil for 1 to 2 minutes, being careful not to let the garlic darken.
Pour in the pizza sauce and mix well. Optionally, add a little sugar to balance the acidity of the tomatoes.
Cook for 8 to 10 minutes over low heat, until the flavors meld, and season with salt and pepper.
Stir in the cooked penne and add a little pasta water as needed for the desired sauce consistency.
Serve immediately, garnished with fresh parsley or basil and grated parmesan.
Tip
For a richer flavor, you can add a few black olives or capers towards the end of cooking.
Serving
Serve fresh arugula salad on top of the pasta. Its freshness balances the spiciness of the sauce and rounds out the flavor of the dish.