Ingredients
45 ml olive oil
20 g garlic
10 g chili peppers
800 g Classic pizza sauce10 g sugar
4 g salt
1 g Ground black pepper 400 g Durum Wheat Penne5 g parsley
120 g grated parmesan
Preparation steps
Weight for 4 portions – 1,8 kg
Sauté garlic and chili in olive oil, 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.