Wednesday, February 16, 2011


2 tablespoons olive oil
2 hot chilies
2 garlic cloves
600 gr canned tomato
400 gr penne pasta
salt, basil leaves and Parmesan to taste

Heat the olive oil in a frying pan and add the finely chopped chili and garlic. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chili and set aside. Add the chopped tomatoes to the frying pan and cook for about a minute. Put the garlic, basil and chili back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little and add salt to taste. Meanwhile, cook the pasta al dente in boiling, salted water. Drain the pasta and the tomato sauce to it. Sprinkle with Parmesan shavings and serve immediately.