This is a recipe that can be prepared in less than half an hour. Of course, as it is the original, it will leave an "indelible" memory in all those who try it. It is really spicy, so be care.
Sometimes there is confusion between penne and macaron. The Penne is tubular, short and with the ends cut on the bias while the Italian macaroni is long, tubular and with the ends cut straight. For this recipe, penne rigate is used, which is the most appropriate fluted type to be impregnated with a greater amount of sauce.
INGREDIENTS (6-8 people)
- Half a kilo (1.1 pounds) of penne rigate
- Half a kilo (1.1 pounds) of canned crushed tomato (or approximately 800 grams/ 1.8 pounds of ripe tomatoes)
- 1 clove garlic
- 3 hot red chillies
- 4 fresh basil leaves or powdered basil
- Salt
- Extra virgin olive oil
In a frying pan with a drizzle of oil, fry the sliced garlic clove. At the same time we add the red chillies cut and free of seeds.
Before they change color, add the canned crushed tomato or the ripe tomatoes cut into segments without skin or seeds. We add a teaspoon of salt. We stir well and let it cook until the water disappears and the tomato is well fried.
The fresh basil leaves (or dried chopped, if you do not have the first ones) are added almost at the end so that they leave the aroma but do not burn.
While we will have boiled the macaroni according to the manufacturer's instructions to get them al dente. Do not forget to add salt to the pasta while it cooks. Drain well and immediately plate.
The sauce is poured over the macaroni until it is covered. It is served as is without cheese. For those of you who doubt, the chillies I am referring to are the hot ones, those that are sometimes sold in pots as ornamental plants. And indeed, the result is spicy to kill. ! So watch out!
