Penne peppino
Instructions
On a moderate flame put a pan with oil, garlic and chilies; just local garlic, add the chopped tomatoes and seasoned with salt.
Cover and continue cooking for 1/4 of an hour at moderate heat.
remove the garlic and chilli and add olives and capers, chopped coarsely.
Cook the penne in abundant boiling water and slightly salty; al dente, drain, pour into the Pan where you cooked the sauce and mix well.
Pass the pasta in a pot of heated service, decorated with chopped parsley, take a last stirred and immediately serve.
Ingredients and dosing for 6 persons
- 600 g of type pasta penne rigate
- 10 cl of olive oil
- 2 cloves of crushed garlic
- 1 piece of chili
- 150 g of gaeta olives pitted chopped into 2
- 1 tablespoon of chopped capers
- 1 tablespoon of chopped parsley
- 1000 g of tomato pulp
- Salt