„Penne all`arrabbiata” (angry penne)

Even though this recipe has undergone many variations (there is in fact someone who add bacon and mushrooms), generally in Rome the recipe goes like this: for 6 persons, fry in some oil 3 or 4 cloves of garlic with some hot chili- the amount here obviously depends on the individual taste – however, it should be quite a lot for the penne pasta to be really „angry”. Then add ½ kg of tomatoes and enough salt. While the tomatoes are cooking, boil the penne until chewy „al dente”, flavour with the prepared sauce and serve with a generous tablespoon of freshly- chopped parsley.