For 3 individuals
2 garlic cloves
670 ml passata di pomodoro
– Chop the garlic and put in abundant olive oil in the pan. Make sure the stove is OFF. Let the olive oil take in the garlic taste for about 5 – 10 minutes.
– In the meantime, chop the onion and chili pepper.
– Turn on the stove and fry the garlic together with the onion and half of the chilipepper.
– As soon as the onion starts to glaze, add the passata di pomodoro together with the other half of the chili pepper and basil, parsley, pepper, salt and sugar.
– Stay with the sauce making sure it does not boil (otherwise you will lose the properties and taste of the basil and parsley).
– As it is close to boiling, let it simmer on a low heat, maintaining the proper temperature. Stir every now and then.
– Cook the penne al dente by following the instructions on its packaging. Make sure you only start cooking the penne after you’ve put the sauce on a low heat, because if you prepare the pasta at the same time, chances are your sauce has not yet reached its perfect synergy, which takes some time (15 min. at least)
– In the meantime, taste the sauce and add the above-mentioned herbs and spices to create your perfect balance between sweet and spicy.
– When the penne are done, mix it with the sauce.
– Serve with some freshly grated Parmesan cheese (if available; other types of cheese are not worth it).