A recipe from The Silver Spoon
Preparation: 10 minutes
Cooking: 30 minutes
Serves: 4 people
6 tablespoons oil
2 garlic cloves
½ fresh chilli, seeded and chopped
500g (1lb 2oz) tinned chopped tomatoes, drained
350g (12oz) penne lisce
1 tablespoon chopped fresh flat-leaf parsley
Heat the oil in a frying pan, add the garlic cloves and chilli and cook until the garlic browns.
Remove the cloves from the pan and discard. Add the tomatoes to the pan, season with salt and cook for about 15 minutes.
Cook the penne in a large pan of salted boiling water until al dente, then drain and tip into the frying pan.
Toss over a high heat for a few minutes, then transfer to a warm serving dish.
Sprinkle with the parsley and serve immediately.