Ingredient for 2 people
Penne pasta 180g (6.8 oz)
plum tomatoes 200g (7 oz)
2 tablespoons extra virgin olive oil
1 tablespoon Ariosto garlic and chilli
Pecorino Romano cheese 30g
Pour the oil in a frying pan with a tablespoon of Ariosto garlic and chilli and pan fry.
Add the tomatoes and a little water, salt and cook for 10-15 minutes.
Meanwhile cook the penne in salted water, drain al dente and add to the sauce.
Stir the penne for a minute to suck up all the flavor, add the chopped parsley, the freshly grated Pecorino Romano cheese and serve.
Pair the Penne arrabbiata with a Campi Flegrei white wine.
Prepared, tried and tested by: Saverio Lo Presti
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