500 g Penne da Enzo
500 g Pomodoro da Enzo
Fresh peperoncino to taste
2 Cloves of olive oil Olio da Enzo
3 Tablespoons of olive oil Olio de Enzo
A spring of parsley (chopped Inyo large pieces)
Place a frying pan in low heat. Add olive oil and peperoncino. Add garlic. Once these 3 ingredients are well heated, add in pomodoro. Cook slowly on a low flame for 10-15 minutes. Once the tomato sauce is cooked, add a generous amount of parsley. In a large pot bring water to a boil. Throw in penne and cook the pasta al dente for 7-8. Remove from water and add to the frying pan with tomato sauce. Mix well and serve.