This is my beautiful wife’s absolute favorite recipe. It is so simple to make. That is the Italians for you, masters when it comes to simplicity.
500g of penne pasta
4 x 400g tins of decent whole peeled Italian tomatoes. Do NOT use chopped.
8 decent size cloves of garlic , very finely chopped, the fresher the better.
4 – 10 dried birds eye chili’s, finely chopped. The amount depends on your ability to handle a bit of fire. Rule of thumb is 2 chilies per 400 g of tomato
About 50 g of very finely chopped FRESH parsley. Use only curly leaf. Italian flat leaf simply does not work in this recipe.
A good couple of lugs decent olive oil.
Here’s is what you do. Prep before you start heating oil.
Chop the chili’s and garlic and combine in the pot with the olive oil.
Chop the parsley, but keep separate.
I also chop the tomatoes or pulse it with a plastic blade on the food processor. You don’t what to make it foamy and chop the pips. Alternatively you can use the whole, and just mash it with a potato masher as it cooks.
Once the prep is done, place the pot with chilies, chopped garlic and olive oil on the stove. Sauté the garlic. NEVER BURN OR BROWN GARLIC
Once the garlic is half way, add the parsley and fry on med until soft and most of the “water” has cooked out. Stir continuously.
Then you add the tomatoes and turn the heat way down, let it slowly simmer uncovered for about 2 – 3 hours until sauce has become rich and creamy. Stir regularly.
When the sauce is nearly ready, cook your pasta in salted water as per instructions.
When the pasta is done, drain and mix with your sauce.
Parmigiano-Reggiano is optional, but really not needed.