Ingredients:
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320 gr Penne Rigate
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380 gr Drained peeled tomatoes
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12 Sprays of Garlic Natural Extract TURCI
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10 Sprays of Chilli Natural Extract TURCI
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Mio Sal TURCI (to taste)
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Extra virgin olive oil (to taste)
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Parsley (to taste)
Preparation:
- To prepare the penne all’arrabbiata, start by draining the peeled tomatoes. Transfer them into a bowl and crush them with a fork to break them up.
- Put a pot full of water on the stove, salted to taste, to cook the pasta. Meanwhile, pour a little oil into a saucepan and add the GARLIC EXTRACT SPRAY TURCI.
- Add CHILLI EXTRACT SPRAY TURCI.
- Add the tomatoes, stir and season with MIO SAL TURCI. Then cover with a lid and cook for about 12 minutes, stirring occasionally.
- When the sauce is almost cooked, cook the pasta, al dente, according to the cooking time indicated on the packet. After 12 minutes, remove the lid and discard the garlic.
- Drain the pasta and transfer it directly to the sauce; toss for a moment and add some cooking water if necessary, then switch off.
- Add the chopped parsley, stir one last time and serve your penne all’arrabbiata still hot.
