Ingredients

5 tablespoons extra virgin olive oil

2 garlic cloves - crushed

1 small fresh chili pepper - seeded, minced

14.5 ounces tomatoes - chopped

1 pound penne pasta

flat leaf Italian parsley - roughly chopped

Preparation

  1. Place a pot of generously salted water onto boil.
  2. Into a sauce pan add: olive oil, garlic and chili pepper. Cook over medium heat until garlic browns {do not burn}. Discard garlic. Add tomatoes. Season with salt and pepper.
  3. Reduce heat to low and simmer for 10-15 minutes.
  4. WHILE sauce is cooking, when water comes to a boil add penne and cook until al dente. Drain.
  5. Add drained pasta to sauce pan. Toss to combine. Remove from heat. Garnish with parsley.