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)
Preparation
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 1o-15 minutes. Once the tomato sauce is cooked, add a
generous amount of parsley.In a large pot, add salt to water and bring 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.